Apple Streusel Muffins

Low-sugar, low-fat, and yet high in taste! These moist, filling, and flavorful muffins are good for you too. Stick them in your family’s lunches and wait for the thank you’s to pour in.

YIELDS 12 MUFFINS

• 2 cups whole wheat pastry flour, or 1³⁄₄ cups flour and ¹⁄₄ cup wheat germ
• ¹⁄₂ cup light brown sugar
• 3 tsp baking powder
• 1¹⁄₄ tsp cinnamon
• ¹⁄₂ tsp baking soda
• scant ¹⁄₂ tsp salt
• 2 eggs
• 1 cup sour soy milk (see note)
• 2 Tbsp oil
• 2 Tbsp unsweetened applesauce
• 1 large unpeeled Golden Delicious apple, diced

STREUSEL

• ¹⁄₄ cup light brown sugar
• 3 Tbsp flour
• ¹⁄₄ tsp cinnamon
• 1 Tbsp oil

Preheat oven to 400°F (200°C).

Line a muffin pan with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center. Add the eggs, sour soy milk, oil, and applesauce, and stir together. Don’t overmix.

Fold in the diced apple. Divide the batter among the lined muffin cups, filling them two-thirds of the way full. Combine all streusel ingredients in a small bowl until mixture resembles coarse crumbs. Sprinkle evenly over muffins.

Bake for 18–20 muffins or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan and transferring to wire rack. These freeze well. Note: To make sour soy milk, place 1–2 Tbsp vinegar in a 1-cup measuring cup. Add soy milk to the top and let it sit for half an hour at least, until thickened.

(Originally featured in Family Table, Issue 707)