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             Cinnamon Apple Crunch

 

1 1/3 cups sugar, divided

2 tablespoons flour

1 teaspoon ground cinnamon

1 tablespoon butter

2 1/2 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/2 cup lowfat buttermilk

1/2 cup milk

1/3 cup lowfat ricotta cheese

2 tablespoons oil

2 tablespoons light corn syrup

1 egg

2 egg whites

1 tablespoon vanilla extract

1 apple, cored, peeled and finely chopped
  1. Preheat oven to 375°F.
  2. Line a muffin pan with paper muffins cups and lightly coat them with vegetable or canola oil spray.
  3. STREUSEL TOPPING: Combine 1/3 cup sugar, 2 tablespoons flour, cinnamon, and butter. Rub the mixture together with your fingers to make coarse crumbs, and set aside.
  4. BATTER: In a large bowl combine 2 1/2 cups flour, 1 cup sugar, baking powder, baking soda, salt, allspice. In a separate bowl combine together, buttermilk, milk, ricotta, canola oil, corn syrup, egg, egg whites and vanilla; whisk until smooth. Stir in apple and pour mixture into dry ingredients, mixing just until all ingredients are moist.
  5. Spoon batter into prepared muffin cups, filling 3/4 full; sprinkle the top of each muffin with some of the streusel mixture. Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Remove from oven, cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.

Makes 1 dozen muffins.

You've got to jump off cliffs all the time and build your wings on the way down.

- Ray Bradbury