Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Christine Burns Rudalevige
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
45 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare streusel, combine first 5 ingredients in a bowl; set aside.

  • To prepare muffins, weigh or spoon 5 ounces spelt flour and whole-wheat pastry flour into dry measuring cups; level with a knife. Combine flours, cinnamon, baking powder, baking soda, and salt in a medium bowl.

  • Combine buttermilk, 1/2 cup sugar, oil, 1 tablespoon melted butter, and egg in a bowl. Add buttermilk mixture to flour mixture, stirring just until combined. Fold in apple. Divide batter among 12 paper-lined muffin cups; top evenly with streusel. Bake at 400° for 16 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 5 minutes. Remove from pan; cool completely.

  • Combine powdered sugar, syrup, and 1/2 teaspoon water in a bowl; stir until smooth. Drizzle evenly over muffins.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

194 calories; fat 5.2g; saturated fat 1.6g; mono fat 2.2g; poly fat 0.8g; protein 4g; carbohydrates 35g; fiber 2g; cholesterol 21mg; iron 1mg; sodium 196mg; calcium 77mg.
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