| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Breads | 1 | Batch | |
INGREDIENTS
| 1 1/2 | c | All purpose flour |
| 1 | c | Uncooked quick rolled oats |
| 1/3 | c | Firmly packed brown sugar |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 2/3 | c | Apple juice |
| 1/3 | c | Milk |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 1/4 | c | Margarine, melted –plus– |
| 1 | tb | Margarine, melted |
| 1 1/2 | lg | Peeled apples, chopped fine |
| 1/2 | c | Currants |
| 1/3 | c | Uncooked quick rolled oats |
| 1/4 | c | All purpose flour |
| 1/4 | c | Firmly packed brown sugar |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1/4 | c | Finely chopped walnuts |
| 1/4 | c | Margarine |
INSTRUCTIONS
STREUSEL TOPPING For Muffins: Combine dry ingredients in bowl. Add apple juice, milk, melted margarine, egg and vanilla. Mix thoroughly. Stir in apples and currants. Fill paper muffin cups 3/4 full and top with streusel topping and bake 18 to 20 minutes at 400 degrees. For Topping: Combine dry ingredients, cut in margarine until crumbly. Put on top of muffins before baking. Formatted on September 18, 1996 by Jamie Calton Posted to MM-Recipes Digest V4 #318 by "Robert Ellis" <rpearson@snowcrest.net> on Dec 7, 1997
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