The other morning I woke up in the mood for muffins. With a crumb topping.
I remember a lot of breakfast cereals, specifically cocoa pebbles and fruit loops.
I remember a lot of "bean quesadillas" made with tortillas and re fried beans (from a can) made in the toaster oven. Maybe with cheese if I was feeling fancy.
I ate a lot of toast with butter. I've always loved toast. Smells so nice in the morning or late afternoon.
And I ate a lot of frozen pizza. A whole lot.
I may or may not still eat most of these things.... I'll never tell.
Apple Nut Muffins, makes 18 standard size muffins. Recipe adapted from here.
For the muffins: 1 3/4 cup flour, 1 cup sugar, 2 1/4 teaspoon baking powder, 1/2 teaspoon salt, 2 eggs, 1/2 cup oil, 3/4 cup milk, 1 teaspoon vanilla extract, 1 1/2 cups chopped apples (I used a granny smith) and 1/2 cup nuts (I used chopped pecans).
For the crumb topping: 3/4 cup flour, 3 tablespoons brown sugar, 2 tablespoons sugar, 1 teaspoon baking powder, a pinch of salt and 6 tablespoons melted butter.
To make the batter mix together all the dry ingredients, then add in the wet and stir to combine. Last add in the apples and nuts and stir until just combined. Spoon batter into lined (or greased) muffin cups 2/3 full.
To make the crumb topping mix together all ingredients until crumbly. Sprinkle over the top of the filled muffin cups.
Bake at 375 F for 18-20 minutes. If you make jumbo or mini sized muffins you will need to adjust your baking time.