Cinnamon Crumble Apple Muffin
- 75 g all-purpose flour
- 50 g brown sugar, firmly packed
- 4.50 g ground cinnamon
- 91.80 g butter
- 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)
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.
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.