Tuesday, November 6, 2012

Muffin Topped in Wisconsin P.S. Jesus is watching you!

Strudel and Streusel are two very different things.  This recipe said strudel – but I am missing the part of the recipe that has flakey buttery layers.  What this recipes does have is a wonderful streusel topping.
I made these muffins and brought them up for a weekend in Wisconsin with Andy’s folks.  My father in law – who is rarely shy about food – dove in and ate plenty of these.  Eat them warm, or zap them for a few seconds in the microwave – so good.
Once again I feel the need to show you my Jesus eggs.  I do appreciate opening a carton of egg and being reminded that “This is the day the Lord has made – Let us rejoice and be glad in it.”

Apple Streusel Muffins
What you need!

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Make it!
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack. 

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