Cinnamon Applesauce Strudel Muffins {recipe}

Summer is long gone. It took all the fresh affordable berries with it.  So, a nice alternative to blueberry muffins is an apple muffin. Using both white and wheat flour and substituting cinnamon applesauce for most of the butter, these muffins only come out with 180 calories and 3 grams of fat. The wheat flour makes them a little denser that an all white flour would. If you don't have cinnamon applesauce on hand, you can use regular (add 1/4 teaspoon) cinnamon or unsweetened (add 1/4 teaspoon cinnamon and 1/8 cup more sugar).

Cinnamon Applesauce Strudel Muffins

Prep: 20 minutes

Bake: 375 degrees for 20-25 minutes

Yield: 18 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup cinnamon applesauce
• 3/4 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

Directions

Preheat oven to 375 degrees. Grease muffin pan or line with cupcake liners.

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. Store in an airtight container for up to 5 days. 

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