Here is the recipe for the Apple Crunch Muffins.
This recipe is from the cookbook "30 Day Gourmet's Big Book of Freezer Cooking" by Nanci Slagle and Carol Santee. I love their cookbook and love using freezer cooking to make sure we have meals at the ready.
Apple crunch muffins
1 cup flour
1 cup whole wheat flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 cup canola oil
1/2 cup applesauce
2 cups chopped apples (about 2 medium apples)
1/2 cup old fashioned rolled oats
1/2 cup flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 cup butter
Preheat the oven to 350 degrees. Spray a muffin pan with cooking spray. Combine first measure of flour, whole wheat flour, sugar, baking powder, baking soda, salt, and first measure of cinnamon in a bowl. Whisk and set aside.
In a second bowl, beat eggs, oil and applesauce. Pour egg mixture into flour mixture and mix until just combined. Fold in apples.
In a separate bowl, combine the oats, second measure of flour, brown sugar, and second measure of cinnamon. Cut the butter into the oat mixture using a fork or pastry knife until coarse crumbs form.
Fill each muffin cup 2/3 full. Top each muffin with oatmeal mixture. Bake for 20 to 23 minutes. Remove muffins from pan and place on a wire rack to cool.