My children are off track and on these cold fall days it can be challenging to figure out ways to keep them busy, and me from pulling my hair out. My boys find joy in wrestling and throwing the football all over the house, but my girls’ favorite activity is to be in the kitchen with me cooking. They had so much fun making these Apple Strudel Muffins. They were thrilled to be able to cook something all by themselves.
I figured this recipe was the perfect one to share with you this month while apples are on sale and to help you incorporate your powdered eggs and milk into your baking. These muffins were moist, soft and had a delicious cake-like texture. Give them a try, and you will love how easy it is to use powdered eggs and milk in your recipes (it’s so easy even 10 year olds can do it!) Enjoy!
- 1 cup wheat flour
- 1 cup all purpose flour or all wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup butter
- 1/4 cup applesauce or 1/2 c. butter total
- 1 cup sugar
- 2 eggs or dry 2 T. egg powder + 4 T. water
- 1/4 cup milk
- 1 1/4 tsp. vanilla
- 1 1/2 cup apples shredded or chopped
- CINNAMON TOPPING
- 1/3 cup brown sugar
- 1 Tbs. flour
- 1/4 tsp. cinnamon
- 1 Tbs. butter melted
- Preheat the oven to 375 degrees. Grease a 12 cup muffin pan. In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin pan.Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.