Apple Cinnamon Crunch Muffins
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
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Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
30 mins
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Total time
45 mins
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Ingredients
Muffin
1 package Kinnikinnick Pancake and Waffle Mix - reserve ¼ cup for crumble (454 g)
1 tbsp cinnamon (6 g)
½ tsp nutmeg (1 g)
¼ cup vegetable oil (45 g)
½ cup granulated sugar (118 g)
⅓ cup brown sugar (65 g)
½ cup sour cream (130 g)
1 large egg (56 g)
1 tsp pure vanilla extract (4 g)
½ cup milk 2% (128 g)
2 apples - peeled/cored/diced (280 g)
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Crumble Mix
¼ cup Kinnikinnick Pancake and Waffle Mix - reserved (50 g)
1 tbsp brown sugar (12 g)
1 tsp butter - hard (5 g)
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Directions
Muffins
- Preheat oven to 375°F (190°C). Lightly spray muffin pan or use muffin liners.
- In a medium bowl, combine Kinnikinnick Pancake and Waffle Mix with spices. Mix until combined and set aside.
- In a separate bowl, combine vegetable oil, sugars, egg, vanilla extract and milk. Whisk until combined.
- Slowly add dry ingredients to liquid mixture alternating with sour cream. Mix for 2 - 3 minutes with an electric mixer until combined.
- Fold in apple.
- Drop batter into prepared muffin pan. Top with Crumble Mix.
- Bake for 25 - 30 minutes (muffins will spring back when lightly touched).
Yields 16 muffins
Crumble Mix
- Combine reserved ¼ cup Kinnikinnick Pancake and Waffle Mix with brown sugar in a small bowl.
- Cut butter in using a pastry knife or butter knife until crumble stage. Do not over mix.
Tips & Variations
- If using frozen fruit, thaw first and pat dry.
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