Ingredients
-
1 1/2
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/2
-
1/4
-
1/4
-
-
-
-
Directions
Apple Crunch Muffins, The crunchy topping makes these muffins extra good , Delicious! I made mini muffins, baked for 11 minutes and 1 hr later, only half the muffins remain! Very easy to make and I love that it is dairy free (all the other recipes I found called for butter) Having a small batch is also good, as I like my muffins fresh The only changes I made were to use a real egg instead of a substitute and I put all the cinnamon in the batter (I didn’t read the instructions until too late) I thought it was the perfect amount of cinnamon and wouldn’t have wanted less Thanks for the great recipe! I think I’m going to go have another one!, My family loved these I took the advice of wondertastebuds and used a banana in place of the egg substitute I also added some milk chocolate chips as the kids love them The kids raved about these Thanks for the recipe
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Steps
|
1
Done
|
Sift Together Flour, Sugar, Baking Powder, Salt and 1/2 Tsp. |
|
2
Done
|
Cinnamon Into Mixing Bowl. |
|
3
Done
|
Cut in Shortening With Pastry Blender Until Fine Crumbs Form. |
|
4
Done
|
Combine Egg Replacer and Soymilk. |
|
5
Done
|
Add to Dry Ingredients All at Once, Stirring Just Enough to Moisten. |
|
6
Done
|
Stir in Apples. |
|
7
Done
|
Spoon Batter Into Paper-Lined 2 1/2-Inch Muffin-Pan Cups, Filling 2/3rds Full. |
|
8
Done
|
Mix Brown Sugar, Pecans, and 1/2 Tsp Cinnamon in a Bowl. |
|
9
Done
|
Sprinkle Over Muffins. |
|
10
Done
|
Bake in 375 Degree Oven 25 Minutes or Until Golden Brown. |
