| 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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