Recipe - Apple Streusel Muffins

18 Regular muffins

The delicious crumb topping makes these muffins taste like miniature coffee
cakes. Good at tea time and also for brunch. Cool at least 1 hour before
serving.

Topping

One half cup chopped walnuts One fourth cup allpurpose flour 3 tablespoons granulated
sugar 2 tablespoons butter, at room temperature One fourth teaspoon ground
cinnamon

Batter

1 One half cups allpurpose flour One half cup granulated sugar 2 teaspoons baking
powder 1 teaspoon ground cinnamon One fourth teaspoon baking soda One fourth teaspoon
salt 2 large eggs 1 cup sour cream One fourth cup (One half stick) butter, melted 1 cup
minced unpeeled apple, preferably a tart apple such as Granny Smith or
Greenings

Heat oven to 375 F. Grease muffin cups or use foil baking cups.

Put streusel topping ingredients into a mediumsize bowl. Mix with a fork,
then crumble with fingers until mixture looks like chopped walnuts.

To make the muffin batter, thoroughly mix fllour, sugar, baking powder,
cinnamon, allspice, baking soda, and salt in a large bowl.

Break eggs into another bowl. Add sour cream and melted butter, and whisk
until well blended. Stir in minced apple.

Pour egg mixture over flour mixture and fold in just until dry ingredients
are moistened.

Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of
the streusel topping.

Bake 20 to 25 minutes, or until browned. A toothpick inserted into the
center should come out clean. Remove from pans and let cool at least 1 hour
before serving.

Source: Muffins By Elizabeth Alston

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini