Apple Cimmamon Muffins

These were Apple Cinnamon Muffins.

I had three granny smith apples. They are tart as fresh, perfect for cooking. I wanted to make J's breakfast/lunch snack with the apples. I asked him whether he would like apple cinnamon muffins. The answer was YES! Here they were!  

I made up a recipe based on what I had in hand. They must have been good because J was snacking a couple of them even after diner. The muffins were lovely moist with crunchy nutty toppings although the topping got soften in the air-tight container next day.

So I lightly toasted my breakfast muffins. Then I confirmed they were good!

Apple Cinnamon Muffins
MAKES 12

3 granny smith apple, peeled, cored, finely chopped
2 tbs apple brandy
1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon powder
a pinch of sea salt
1 cup low-fat yogurt
1 egg
1/4 cup Splenda
2 tbs maple syrup
1/2 tsp almond extra
3 tbs melted butter

Toppings
1/4 cup all-purpose flour
2 tbs packed light brown sugar
3 tbs cold butter
2 tbs old fashioned rolled oats
2 tbs pecans, finely chopped

1. In a medium bowl, mix apple and apple brandy, set aside.
2. In a different small bowl, mix all topping ingredients with fingers until crumbly, set aside.
3. In a different medium bowl, whisk flours, baking powder&soda, cinnamon, salt, set aside.
4. In a different large bowl, whisk yogurt, egg, Splenda, maple syrup, almond extra, melted butter. Add in flour mixture, mix gently with a rubber spatula, add in apple, mix gently.
5. Spoon the batter into lightly-oiled muffin pan, cover with the generous crumbly toppings, bake in preheated oven, 375F for about 30 min.