Apple Cinnamon Crunch Muffins
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Don't let the long list of ingredients discourage you. These are well-worth the effort, enjoy for breakfast or school lunches.
INGREDIENTS
1-1/3 cups granulated sugar, divided
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon butter
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 cup buttermilk
1/2 cup milk
1/3 cup ricotta cheese
2 tablespoons vegetable oil
2 tablespoons light corn syrup
1 large egg
2 egg whites
1 tablespoon vanilla extract
1 apple, cored, peeled and finely choppedPreheat oven to 375 degrees. Line a muffin pan with paper muffins cups and lightly coat them with vegetable or canola oil spray.
STREUSEL TOPPING
Combine 1/3 cup sugar, 2 tablespoons flour, cinnamon, and butter. Rub the mixture together with your fingers to make coarse crumbs, and set aside.
BATTER
In a large bowl combine 2-1/2 cups flour, 1 cup sugar, baking powder, baking soda, salt, and allspice.
In a separate bowl combine together, buttermilk, milk, ricotta cheese, canola oil, corn syrup, egg, egg whites and vanilla; whisk until smooth. Stir in apple and pour mixture into dry ingredients, mixing just until all ingredients are moist.
Spoon batter into prepared muffin cups, filling 3/4 full; sprinkle the top of each muffin with some of the streusel mixture.
Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Remove from oven, cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.
Makes 1 dozen muffins