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Recipe: Mesquite apple muffins with streusel topping

Recipe: Mesquite apple muffins with streusel topping
(Glenn Koenig / Los Angeles Times)
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Total time: About 1 hour

Servings: 12

Note: From test kitchen manager Noelle Carter. Mesquite flour can be found online at www.casadefruta.com, www.desertusa.com and www.amazon.com, as well as at select health-food stores.

2 1/4 cups flour, divided

1/4 cup plus 1 teaspoon mesquite flour, divided

1/4 cup plus 3 tablespoons sugar, divided

1/4 cup plus 3 tablespoons brown sugar, divided

1/2 cup butter plus 1 tablespoon, divided

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup sour cream

1/4 cup milk

1/2 teaspoon vanilla

1 cup peeled and chopped tart apple, such as Granny Smith

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.

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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.

Each muffin: 293 calories; 5 grams protein; 38 grams carbohydrates; 2 grams fiber; 14 grams fat; 8 grams saturated fat; 67 mg. cholesterol; 237 mg. sodium.

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