Apple Strudel Muffins (using food storage)

Apple Strudel Muffins
1 c. wheat flour
1 c. all purpose flour (or all wheat flour)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter
1/4 c. applesauce (or 1/2 c. butter total)
1 c. sugar
2 eggs (or dry 2 T. egg powder + 4 T. water)
2 T. dry powdered milk (added more for nutritional value--you can leave it out if you need to)
1 1/4 t. vanilla
1 1/2 c. apples, shredded or chopped (reconstitute dry apples if no fresh)
Cinnamon Topping:
1/3 c. brown sugar
1 T. flour
1/4 t. cinnamon
1 T. butter, melted

Preheat the oven to 375 degrees. Grease a 12 cup muffin pan. In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin pan.Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.


by Shandra (Deals to Meals)