the muffin lady

Lately, I can't seem to get enough muffins -- I'm going to become the muffin lady, I fear. I baked again this weekend, of course! Vegan Apple Cinnamon Streusel Muffins:

I loosely based this recipe on the Betty Crocker Blueberry Streusel Muffin Recipe. Here's what I did:

Combine:
1/4 cup white whole wheat flour
2 tablespoons packed brown sugar
1/4 teaspoon pumpkin pie spice
Cut in:
2 tablespoons softened Earth Balance
Reserve.

Whisk together:
1 cup almond milk
2 tablespoons apple cider vinegar
1 1/2 teaspoons Ener-G egg replacer
1/4 cup Earth Balance, melted
1/2 teaspoon vanilla extract
When the above is well combined, stir in:
1 cup shredded apple (no need to peel)

Combine, then stir into wet ingredients:
2 cups white whole wheat flour
1/3 cup natural granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

Divide batter evenly between twelve lined muffin cups. Top each muffin with about a teaspoon of the reserved streusel topping. (You can lightly press the streusel topping into the batter if it doesn't stick all that well.) Bake at 400 degrees Farenheight for about 23 minutes, or until the tops are golden brown. Cool on a wire rack.

Enjoy!