Mini apple-cinnamon muffins
2
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
Applesauce, the wonder ingredient, adds sweetness to these morning treats, while a brown sugar and oat streusel topping brings texture. Chop the currants to get a burst of flavour in every bite
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
¾ cup(s)
Dark brown sugar
1 tbsp(s)
Salted butter
½ tbsp(s)
Quick cooking rolled oats
3 tbsp(s)
Whole wheat flour
½ cup(s)
Baking powder
1 tsp(s)
Ground cinnamon
½ tsp(s)
Table salt
¼ tsp(s)
Ground allspice
1 pinch(es)
Dried currants
3 tbsp(s)
Raw egg
1 large
Unsweetened applesauce
½ cup(s)
1% low fat milk
3 tbsp(s)
Sugar
3 tbsp(s)
Canola oil
1½ tbsp(s)
Vanilla extract
½ tsp(s)
Instructions
1
Preheat the oven to 425°F. Coat 24 mini muffin cups with cooking spray or line with paper liners.
2
Make the topping: Using your fingers, in a small bowl, combine 1 tbsp all-purpose flour, the brown sugar, and butter until crumbly. Stir in the oats.
3
Make the muffins: In a large bowl, combine the whole-wheat flour, baking powder, cinnamon, salt, allspice, and remaining 3⁄4 cup all-purpose flour. Stir in the currants. In a medium bowl, whisk the egg, applesauce, milk, granulated sugar, oil, and vanilla until blended. Stir the applesauce mixture into the flour mixture until just combined.
4
Divide the batter among the prepared muffin cups, about 1 tbsp each. Sprinkle with the oat topping. Bake until a toothpick inserted into the centre of each muffin comes out clean, 10 to 12 minutes. Transfer the muffins to a wire rack and let cool completely, about 30 minutes.
5
Per serving (1 muffin)
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