Apple Streusel Whole Wheat Muffins

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My husband and I went to Amish Country in Ohio this past weekend and there was an abundance of apples!

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Which inspired me to make a coffee cake type of apple muffin this morning.

Ingredients:
1 1/2 cup whole wheat pastry flour
1 TB flaxseed milled
1/4 cup sugar
3/4 tsp Vietnamese ground cinnamon
2 tsp baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
1 farmers egg
3 TB canola oil
1/2 cup skim milk
1 cup of Apple, peeled, & shredded (about 1.5 medium apples)

Topping:
1/4 cup brown sugar
2 TB whole wheat pastry flour
1/2 tsp ground cinnamon
1/3 chopped pecans
2 TB of soften butter (unsalted)

1. Preheat oven to 400 degrees and line 12 muffin tins with either silicon or paper liners and spray with cooking spray to prevent sticking.

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2. In a medium bowl combine flour, sugar, cinnamon, nutmeg, baking powder, salt, and flaxseed.

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Mix to incorporate all ingredients well.

3. In a separate medium bowl combine oil, egg, and milk.

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Whisk to incorporate.

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4. Add dry mixture to wet.

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Mix until just moistened (be careful not to over mix).

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5. Shred 1 to 2 apples to yield one cup of shredded apple.

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6. Fold apples gently into batter.

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7. Spoon half the batter evenly into 12 muffin tins.

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Set aside

8. In a small bowl place streusel topping ingredients.

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Use your hands to incorporate crumble topping mixture.

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9. Set aside 3-4 TB of topping.

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10. Place one TB of remaining topping in each muffin tin on top of the wet batter.

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11. Spoon evenly the remaining batter on the top of the streusel topping in tins.

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12. Bake in oven for 20 minutes or until a toothpick comes out of center clean.

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13. Let cool in tin for 3 to 5 minutes on wire rack.

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14. Remove from tin and allow to cool on wire rack.

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15. Enjoy

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