Cinnamon Crumble Apple Muffin

Ingredients

Cinnamon Crumble

75 g all-purpose flour

50 g brown sugar, firmly packed

4.50 g ground cinnamon

91.80 g butter

Muffins

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)

Directions

Cinnamon Crumble:

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.

Muffins:

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.