Apple Streusel Muffins
Apple Streusel Muffins could be just the lacto ovo vegetarian recipe you've been looking for. This morn meal has 174 calories, 6g of protein, and 9g of fat per serving. This recipe serves 12. For 42 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A few people made this recipe, and 59 would say it hit the spot. This recipe from My San Francisco Kitchen requires baking soda, canolan oil, salt, and plain greek yogurt. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, take a look at these similar recipes: Apple Streusel Muffins, Apple Streusel Muffins, and Apple Streusel Muffins.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 tsp baking soda
¼ cup canola oil
2 large eggs
1 cup all-purpose flour
1 Gala apple, peeled, cored and chopped
½ tsp ground cinnamon
¾ cup low-fat buttermilk
¼ cup chopped pecans
1 cup plain Greek yogurt
¼ tsp salt
1 tsp vanilla extract
2 tbsp chopped walnuts
1 cup whole wheat flour
Equipment:
muffin tray
bowl
oven
blender
Cooking instruction summary:
Preheat oven to 400 degrees F and line a muffin pan with paper liners.In a small bowl, combine the nuts, 2 tbsp brown sugar and cinnamon. Set aside.Add the remaining ingredients, except the apples, to a bowl/blender and mix very well.Stir in the apples.Transfer the batter to the muffin pan, filling each mold full.Top with the streusel.Bake for 25 minutes, then remove from the oven and let cool 10 minutes.Remove from the muffin pan and cool 10 minutes more before serving.
Step by step:
1. Preheat oven to 400 degrees F and line a muffin pan with paper liners.In a small bowl, combine the nuts, 2 tbsp brown sugar and cinnamon. Set aside.
2. Add the remaining ingredients, except the apples, to a bowl/blender and mix very well.Stir in the apples.
3. Transfer the batter to the muffin pan, filling each mold full.Top with the streusel.
4. Bake for 25 minutes, then remove from the oven and let cool 10 minutes.
5. Remove from the muffin pan and cool 10 minutes more before serving.
Nutrition Information:
covered percent of daily need
