Apple Cider Muffins
(adapted from Black Cat Kitchen)
2 tbsp. packed light brown sugar
4 tsp. whole wheat flour
1/2 tsp. cinnamon
1 tbsp butter, cut into small pieces
1 cup whole wheat flour
1 cup white flour
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1 t vanilla
1/3 cup packed light brown sugar (I used dark)
1/2 cup apple butter (I didn't have this, so I doubled the cider)
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil
Preheat oven to 400. Coat 12 muffin cups with cooking spray. (I actually got about 16 muffins)
Prepare streusel: Mix brown sugar, whole wheat flour, and cinnamon in small bowl. Cut in butter with pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
Prepare muffins: Whisk flours, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl.Whisk together egg and brown sugar in medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined. Scoop batter into muffin cups and sprinkle with streusel.
Bake until golden brown and tops spring back when touched lightly, 15-25 minutes. Let cool in pan for 5 minutes, then cool on wire rack before serving.