Apple-Streusel Muffins



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Ingredients
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    Nonstick cooking spray
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    1   cup 
    all-purpose flour
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    1   cup 
    whole wheat flour or white whole wheat flour
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    1/3  cup 
    packed brown sugar
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    2 1/2  teaspoons 
    baking powder
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    1   teaspoon 
    apple pie spice
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    1/4  teaspoon 
    salt
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    2   
    eggs
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    1   cup 
    buttermilk
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    2   tablespoons 
    canola oil
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    3/4  cup 
    shredded, peeled apple (1 medium)
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    2   tablespoons 
    finely chopped pecans
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    1   tablespoon 
    flaxseed meal or toasted wheat germ
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    1   tablespoon 
    packed brown sugar
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    1   tablespoon 
    butter

Directions
1.
Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. In a large bowl stir together all-purpose flour, whole wheat flour, the 1/3 cup brown sugar, the baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
2.
In a medium bowl lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
3.
In a small bowl combine pecans, flaxseed meal, and the 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
4.
Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
Nutrition information
Per Serving: cal. (kcal) 163, Fat, total (g) 6, chol. (mg) 39, sat. fat (g) 1, carb. (g) 25, fiber (g) 2, pro. (g) 4, sodium (mg) 167, Starch () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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