Adapted from my mother’s Betty Crocker Cookbook
Makes 12 medium muffins
Beat slightly with fork: 1 egg Stir in: 1/2 cup unsweetened almond milk (or regular milk) 1/4 cup melted butter 1 cup grated raw tart apples, unpared Sift together and add: 1-1/2 cups sifted whole-grain flour (brown rice, oat, whole wheat or a combination) 1/2 cup sugar 1 tsp. cinnamon 2 tsp. baking powder 1/2 tsp. salt
Stir just until flour is moistened. Batter should be lumpy. Do not overmix. Fill greased or lined muffin cups 2/3 full. Sprinkle with: Nut-Crunch Topping: Mix 1/3 cup brown sugar (packed), 1/3 cup chopped nuts, and 1/2 tsp. cinnamon
BAKE at 400 degrees F. for 20-25 minutes.
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