| Apple Muffins with Pecan Streusel August, 2007 Makes 9 / These aromatic, moist muffins are great for breakfast, snacks, or a lunch-box treat. Make-ahead tip: Double this recipe and wrap each muffin in plastic; freeze for up to one week. 1 cup minus 2 tablespoons unbleached flour 1/4 cup rolled oats 6 tablespoons natural cane sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon sea salt 1/4 cup plain soy milk 1/4 cup orange juice 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract 1 egg, beaten 1 cup peeled, cored, and finely chopped McIntosh apple Streusel 1/4 cup chopped pecans 3 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 1. Preheat oven to 350°. Combine flour, oats, sugar, baking soda, baking powder, cardamom, cinnamon, and sea salt in a medium bowl, stirring with a whisk. 2. In a small bowl, combine soy milk, orange juice, melted butter, vanilla extract, and egg, stirring with a whisk to combine. 3. Make a well in center of flour mixture and add wet ingredients, stirring just until moist. Fold in apples. Spoon batter into 9 muffin cups coated with cooking spray. 4. In a small bowl, combine pecans, brown sugar, and cinnamon. Sprinkle evenly over batter. Bake for 15-20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature. PER SERVING: 167 cal, 30% fat cal, 6g fat, 2g sat fat, 30mg chol, 3g protein, 27g carb, 1g fiber, 171mg sodium |