Apple Streusel Muffing With Maple Drizzle

• FOR THE STREUSEL:
• 2 Tablespoons Old Fashioned Rolled Oats
• 2 Tablespoons Spelt Flour
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Butter, Melted
• 1/2 teaspoons Ground Cinnamon
• FOR THE MUFFINS:
• 5 ounces, weight Spelt Flour (about 1 Cup)
• 2-1/2 ounces, weight Whole Wheat Pastry Flour (about 1/2 Cup)
• 2 teaspoons Ground Cinnamon
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• 3/4 cups Low-fat Buttermilk
• 1/2 cups Brown Sugar
• 2 Tablespoons Canola Oil
• 1 Tablespoon Butter, Melted
• 1 whole Large Egg, Lightly Beaten
• 1 whole Granny Smith Apple, Diced (about 1 1/4 Cups)
• FOR THE MAPLE DRIZZLE:
• 1/2 cups Powdered Sugar
• 2 Tablespoons Maple Syrup
• 1/2 teaspoons Water

1. Pre-heat oven to 400u0b0F.
2. Combine streusel in a bowl, set aside.
3. To prepare the muffins, combine flours, cinnamon, baking powder, baking soda, and salt in a medium bowl.
4. Combine buttermilk, brown sugar, oil, butter, and egg in a bowl. Add buttermilk mixture to flour mixture, stirring until just combined. Fold in apple.
5. Divide batter among 12 paper-lined muffin cups and top evenly with streusel. Bake for 16 minutes to until a wooden toothpick inserted in the center comes out with moist crumbs clinging. Cool in a pan for 5 minutes. Remove from pan and cool completely.
6. For the maple drizzle, combine powdered sugar, syrup, and water in a bowl, stir until smooth. Drizzle evenly over muffins.
7. Recipe from Cooking Light, September 2014.

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Taken from tastykitchen.com/recipes/breads/apple-streusel-muffing-with-maple-drizzle/ (may not work)