Ingredients
3/4
cup fat-free (skim) milk
1/4
cup canola or soybean oil
1
teaspoon vanilla
1
egg
2
cups Gold Medal™ all-purpose flour
1/2
cup sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1
medium unpeeled apple, finely chopped (1 cup)
1
tablespoon sugar
1/4
teaspoon ground cinnamon
Preparation
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
In large bowl, beat milk, oil, vanilla and egg with fork or wire whisk until well mixed. Stir in flour, 1/2 cup sugar, the baking powder, salt and 1/2 teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy). Stir in apple. Divide batter evenly among muffin cups. In small bowl, mix topping ingredients; sprinkle over batter.
Bake 25 to 30 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
