Country Crock Recipes

Country Apple Muffins

Ingredients

For Topping:

1/3 cup uncooked quick or old fashioned oats

1/4 cup flour

1/4 cup brown sugar

1/4 cup finely chopped walnuts

1/4 cup Shedd's Spread Country Crock® Spread

For Muffins:

1 1/2 cups all-purpose flour

1 cup uncooked quick or old fashioned oats

2-1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground nutmeg

1/3 cup Shedd's Spread Country Crock® Spread

1/3 cup firmly packed brown sugar

1 egg

1 tsp. vanilla extract

2/3 cup apple juice

1/3 cup milk

1 large apple, peeled, cored and finely chopped (about 1-1/4 cups)

1/2 cup currants or raisins

Directions

Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

For topping, combine 1/3 cup oats, 1/4 cup flour, 1/4 cup brown sugar and walnuts in medium bowl. Cut in 1/4 cup Shedd's Spread Country Crock® Spread with pastry blender or two knives until mixture is size of coarse crumbs; set aside.

For muffins, combine remaining 1-1/2 cups flour, 1 cup oats, baking powder, cinnamon, baking soda, salt and nutmeg in large bowl; set aside.

Beat remaining 5 tablespoons Spread with 1/3 cup brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in egg and vanilla, scraping sides occasionally. Alternately beat in flour mixture, apple juice and milk until blended. Stir in apple and currants. Evenly spoon batter into prepared pan; sprinkle with topping.

Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.

Nutrition Information per muffin
Calories 230, Calories From Fat 60, Saturated Fat 1.5g, Trans Fat 0.33g, Total Fat 7g, Cholesterol 20mg, Sodium 270mg, Total Carbohydrates 38g, Sugars 18g, Dietary Fiber 2g, Protein 5g, Vitamin A 8%, Vitamin C 15%, Calcium 15%, Iron 10%