Fallen Souffle

The weather in NC is finally turning more fall like. Perfect timing for the State Fair which starts this weekend. I pulled out a sweater I have been dying to wear and decided this would be a great morning for some apple muffins hot from the oven. These muffins were highly rated on Allrecipes so I decided to give them a whirl. I changed the recipe a bit (changes not noted in the recipe) adding only 1/4 cup of butter and 1/4 applesauce so as to cut down on the fat and to add some more apple goodness.

These muffins were a hit at the office…I have no doubt you will love them! You must make the strudel topping, it adds a nice crunch and a bit of sweetness.

Apple Strudel Muffins
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

2. In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.

3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

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