Whole Wheat Apple Crisp Muffins with Milled Flax

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These tasty little muffins are filled with juicy bits of apple, warm spices, whole grain goodness from Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed and a maple cream cheese filling. These muffins also get sprinkled with a buttery oat and brown sugar streusel topping that makes them taste even more like apple crisp and oh, so delicious.

Ingredients

Directions

In a large bowl, combine the flour, flax seed, sugar, baking powder, salt, cinnamon and nutmeg.  Mix well and set aside.  In a small bowl, combine the egg, milk and oil; whisk well and set aside.  Halve, core and chop apples; set aside.  In a medium-sized bowl, combine the cream cheese, maple syrup, orange rind, brown sugar and cinnamon; mix until smooth and set aside.   In a small bowl, combine the flour, oats, cinnamon, brown sugar and pecans; mix well.  Add butter to oat mixture and cut in with a fork, fingers or pastry blender until mixture resembles coarse crumbs. Set aside.

Make a well in the center of the dry ingredients in the large bowl and add the egg, oil and milk mixture.  Stir until just combined.  Fold in apples and scoop batter into lined muffin cups, filling half full; set aside remaining batter.  Add one Tablespoonful of cream cheese mixture to each muffin and then cover with remaining muffin batter.  Sprinkle each muffin with oatmeal streusel mixture.  Bake muffins in a 400F oven for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Cool muffins in pan for 5 minutes and then remove to a wire rack to finish cooling. 

Notes

 I used Jonathan apples, but any good baking apple will do. Cooled muffins can be kept in an airtight container for up to three days. 

Adapted from Taste of Home

See the blog entry for this recipe for step-by-step instructions and pictures.

Makes approximately 18 muffins Print this Recipe

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