Cinnamon Apple Crisp Muffins
Cinnamon Apple Crisp Muffins are topped with a slightly crunchy cinnamon topping.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 16 Muffins
- 3 cups Stone Ground Whole Wheat Flour
- 1 1/2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3/4 cup organic shortening
- 1 tablespoon chia egg which is 1 chia flour and 3 Tablespoons water, directions below
- 1 cup almond milk
- 1 granny smith apple, peeled and grated (at the last minute)
Topping used after the muffins are baked:
Add muffin liners to 18 muffin cups
To a large bowl add the flour, sugar, baking powder, cinnamon and salt.
Cut in the shortening with a pastry cutter. I always use my fingers when I get close to the end - I pinch and roll with my fingers and thumb. This gets a great mixture that resembles crumbs.
Make your chia egg and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
Peel and grate the apple and set aside.
Add the almond milk and chia egg together.
Add the liquid mixture to the dry ingredients stirring until just combined.
Fold in the grated apple.
Spoon the batter into the prepared muffin tins.
Bake at 375° for 25 minutes.
Take the muffins out of the oven and let cool for a few minutes.
During this time mix the cinnamon and sugar and set aside.
Melt the butter and put in a narrower deeper bowl than a cereal bowl. This way you can dunk the muffin top straight down into the butter and then lift.
Dip each top into the butter and then roll the top in the cinnamon mixture.
Set aside, on a rack, to cool completely.
Baked goods seem to be made for freezing.
After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer.
They defrost quickly so it really doesn't take any planning.
Just take them out of the freezer and set in the refrigerator. You can even set them on a platter if you are serving them for breakfast or a treat in about an hour.
Serving: 1Muffin | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Sodium: 190mg | Potassium: 144mg | Fiber: 2g | Sugar: 23g | Vitamin A: 140IU | Vitamin C: 0.5mg | Calcium: 62mg | Iron: 0.9mg