Apple Strudel Muffins

Some of the white flour can easily be substituted for whole-wheat flour. About ½ and ½ is a good ratio.

Makes 12 muffins.

Muffins:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ cup butter

½ cup white sugar

½ cup brown sugar

2 eggs

1 ½ teaspoon vanilla

2 to 2 ½ cups apples, peeled, cored, and shredded or chopped small

Topping:

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Preheat oven to 375 degrees F. Grease a muffin pan.

In a medium bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples. Gradually blend in flour mixture. Batter will be thick. Spoon the mixture into the prepared muffin pan.

Make topping. In a small bowl, mix brown sugar, flour, and cinnamon together. Cut in butter until mixture consists of coarse crumbs. Sprinkle over tops of batter in muffin pan.

Bake 15-20 minutes in the preheated oven, or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool in pan for 5 minutes, and then transfer to a wire rack.