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Apple Cardamom Spiced Muffins

Preheat oven to 375F. Line 2 muffin tins with muffin liners, or grease the muffin tins with cooking spray. In a bowl, combine all the ingredients for the topping. You can use a fork, or use your hands. You want it to be evenly combined and chunky looking, like a coarse meal. Set aside. In a large bowl, combine all the dry ingredients for the muffins. In a small bowl combine all the wet, minus the . . .

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Servings: 14

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

1 1/2 cups of white flour

1/2 cup of whole wheat flour

1 tablespoon of baking powder

1 1/2 teaspoons of cardamom

1 teaspoon of garam masala

a pinch of salt

1 large apple, peeled cored and shredded

2 large eggs

1/2 cup of brown sugar

1 cup of milk

1/2 cup of applesauce

1 teaspoon of vanilla extract

topping:

1 cup of rolled oats

1/2 cup of pecans, chopped into small pieces

1/2 cup of butter, softened

1/2 cup of whole wheat flour

1/2 cup of brown sugar

1 teaspoon of cardamom

1/2 teaspoon of garam masala

Preparation

1Preheat oven to 375F. Line 2 muffin tins with muffin liners, or grease the muffin tins with cooking spray.

2In a bowl, combine all the ingredients for the topping. You can use a fork, or use your hands. You want it to be evenly combined and chunky looking, like a coarse meal. Set aside.

3In a large bowl, combine all the dry ingredients for the muffins. In a small bowl combine all the wet, minus the apples.

4Add the wet ingredients to the dry, and combine until just wet. Fold in the shredded apples.

5Fill muffin tins 2/3 full. Add 1/8 to 1/4 cup of the topping to each muffin. Gently press the topping down into the batter. Bake for 15 minutes or until the topping is golden brown and the centers when a tooth pick is inserted comes out clean.

6Remove the tins from the oven and allow to cool for 5 minutes, then remove the muffins and allow to completely cool. Or you can eat them warm as well.

7Store in a air tight container in the fridge for up to a week.

Reviews: 0

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