Every Tuesday the kids have piano and voice lessons right after school and every Tuesday I bake them up a hearty muffin or a new cookie recipe to munch on while on our way. They are starving jackals after school and I fear for my very life if I don’t come armed with, well, basically a “first supper” for them. My little Hobbits need a first supper before their second supper with Dad apparently.
This week I was inspired by the gorgeous organic apples I picked up at Superstore, juicy, crunchy and tasty beyond belief. What a joy it is to experience that in the middle of winter!
I made these dairy free and they turned out fabulous. Sometimes when you are using alternative milks, baking gets too chewy. That’s the only word I can use to describe it. I used almond milk in these and there was no chewy factor to be found, thankfully! The Becel vegan margarine is perfect as well and I was pleasantly surprised that the streusel came out so delicious using it! Just make sure to keep it cold and it will bake up lovely!
- 3/4 cup white flour
- 3/4 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoon ground cinnamon
- 1/3 tsp nutmeg
- 1/3 cup melted Vegan margarine
- 1 egg
- 1/3 cup almond milk
- 2 apples – peeled cored and chopped
- Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup of vegan margarine
- 1 1/2 teaspoons ground cinnamon
- Kick the tires and light the fires to 375 degrees.
- Whisk together all your dry ingredients in a large mixing bowl.
- Combine your egg, vegan margarine & almond milk in a measuring cup.
- Pour the wet mixture into the dry ingredients, combining thoroughly.
- Add in your prepared apples and mix in.
- Divide the batter evenly between 12 muffin cups, liners work best with these muffins.
- Take all of your streusel ingredients and mix together, make sure your vegan margarine is cold. Use a fork to combine and make it as crumbly as possible.
- Top the muffins with the streusel mixture, using it all on the 12 muffins. Don't worry, it looks like a lot but it bakes up perfectly!
- Bake at 375 for 15-18 minutes, until the muffins are golden brown and a toothpick inserted comes out clean,
The kids are absolutely enthralled with the parchment muffin liners that I used for these and I agree. When you are baking up a muffin with a messing topping, having parchment cups that fold out in a square to catch all the crumbs that inevitably fall is a blessing!
Plus, they make my muffins look oh-so-gorgeous!
Hope you enjoy them as much as we have this week!
On An Apple Love Kick Magpie