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

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