My husband and I went to Amish Country in Ohio this past weekend and there was an abundance of apples!

Which inspired me to make a coffee cake type of apple muffin this morning.

Ingredients:
1 1/2 cup whole wheat pastry flour
1 TB flaxseed milled
1/4 cup sugar
3/4 tsp Vietnamese ground cinnamon
2 tsp baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
1 farmers egg
3 TB canola oil
1/2 cup skim milk
1 cup of Apple, peeled, & shredded (about 1.5 medium apples)

Topping:
1/4 cup brown sugar
2 TB whole wheat pastry flour
1/2 tsp ground cinnamon
1/3 chopped pecans
2 TB of soften butter (unsalted)

1. Preheat oven to 400 degrees and line 12 muffin tins with either silicon or paper liners and spray with cooking spray to prevent sticking.

2. In a medium bowl combine flour, sugar, cinnamon, nutmeg, baking powder, salt, and flaxseed.

Mix to incorporate all ingredients well.

3. In a separate medium bowl combine oil, egg, and milk.

Whisk to incorporate.

4. Add dry mixture to wet.

Mix until just moistened (be careful not to over mix).

5. Shred 1 to 2 apples to yield one cup of shredded apple.

6. Fold apples gently into batter.

7. Spoon half the batter evenly into 12 muffin tins.

Set aside

8. In a small bowl place streusel topping ingredients.

Use your hands to incorporate crumble topping mixture.

9. Set aside 3-4 TB of topping.

10. Place one TB of remaining topping in each muffin tin on top of the wet batter.

11. Spoon evenly the remaining batter on the top of the streusel topping in tins.

12. Bake in oven for 20 minutes or until a toothpick comes out of center clean.

13. Let cool in tin for 3 to 5 minutes on wire rack.

14. Remove from tin and allow to cool on wire rack.

15. Enjoy