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Mesquite apple muffins with streusel topping

Time 1 hour
Yields Serves 12
Mesquite apple muffins with streusel topping
1

Grease 12 muffin tins and heat the oven to 375 degrees.

2

In a medium bowl, sift together one-half cup flour with 1 teaspoon mesquite flour and 3 tablespoons each sugar and brown sugar. Using your fingers, mix one-fourth cup plus 1 tablespoon of the butter into the dry ingredients, until the mixture is combined and resembles small peas. Set aside.

3

In a large bowl, sift together the remaining flours, sugars, baking powder, baking soda and salt.

4

Melt the remaining one-fourth cup butter in a small bowl. In a medium bowl, whisk together the eggs. Whisk in the sour cream, then the milk, vanilla and melted butter.

5

Whisk the wet ingredients into the dry ingredients just until smooth. Fold in the apple. Drop the batter into the pan to fill each tin three-fourths full. Sprinkle the streusel topping evenly over each of the tins; you will use all of the topping.

6

Place the muffins in the oven, and bake until the topping is golden and a toothpick inserted comes out clean, about 30 minutes. Allow the muffins to cool on a rack for 15 minutes before unmolding. The muffins will keep for 3 to 5 days.

From test kitchen manager Noelle Carter. Mesquite flour can be found online as well as at select health-food stores.

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