Cinnamon Crumble Apple Muffin
Ingredients
Cinnamon Crumble
- 75 g all-purpose flour
- 50 g brown sugar, firmly packed
- 4.50 g ground cinnamon
- 91.80 g butter
Muffins
- 86 g Tree Top Infused Apples
- 21 g Tree Top Apple Juice Concentrate
- 237 g water
- 330 g all-purpose flour
- 12 g baking powder
- 6 g ground cinnamon
- 1.50 g salt
- 150 g brown sugar, firmly packed
- 180 g milk
- 84 g vegetable oil
- 50 g egg, lightly beaten
- 50 g chopped walnuts (optional)
Directions
Cinnamon Crumble:
Stir together the flour, brown sugar and cinnamon in a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Set aside.
Muffins:
Preheat oven to 400 F. Spray muffin cups or use paper cups.
Place the apples in a small bowl. Combine apple juice concentrate with the water and pour over apples. Let stand for 10 minutes. Drain.
Sift the flour, baking powder, cinnamon and salt into a large bowl. Stir in the brown sugar. Beat in the milk, oil and egg, followed by the apples and walnuts.
Spoon the batter into muffin cups, filling to about ¾ full. Sprinkle the crumble over the muffins.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool muffins on wire racks.
Makes about 15 muffins.