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Dutch Apple Pie Muffins

Wake up loved ones with a fresh batch of these cinnamon-spiced muffins. They’re topped with a heavenly apple pie style filling.

12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

2 cups finely chopped peeled tart apples
3 tablespoons sugar
3 tablespoons water
2 tablespoons brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter
1 teaspoon lemon juice
1 teaspoon vanilla extract
TOPPING:
3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons cold butter
BATTER:
1-3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
3/4 cup 2% milk
1/4 cup canola oil
GLAZE:
1/4 cup confectioners' sugar

2 of 2

Dutch Apple Pie Muffins (continued)

Ingredients (continued)

1 to 2 teaspoons 2% milk

Directions

In a small saucepan, combine the apples, sugar, water and brown
sugar. Bring to a boil over medium heat. Sprinkle with flour; cook
and stir for 2 minutes or until thickened. Stir in butter and lemon
juice. Remove from the heat; add vanilla. Set aside to cool.
For topping, combine the brown sugar, flour and oats. Cut in butter
until mixture resembles coarse crumbs; set aside.
In a large bowl, combine the flour, sugar, baking powder, cinnamon
and salt. In a another bowl, beat the egg, milk and oil. Stir into
dry ingredients just until moistened. Fill greased or paper-lined
muffin cups three-fourths full. Drop apple mixture by tablespoonfuls
into the center of each muffin. Sprinkle with topping.
Bake at 400° for 20-24 minutes or until a toothpick inserted in
muffin comes out clean. Cool for 5 minutes before removing from pan
to a wire rack. Combine glaze ingredients; drizzle over muffins.
Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 251 calories, 9 g fat (3 g saturated fat), 29 mg cholesterol, 208 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.