Rise and shine! These tender gems taste so good, you'd never guess we bumped up the fiber in this fall recipe with two kinds of whole grains and traded most of the butter for applesauce and buttermilk.




  • Lightly coat sixteen 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with cooking spray; set aside.

  • For streusel topping: In a small bowl, stir together almonds, the 1/3 cup flour, the 2 tablespoons brown sugar and the 2 tablespoons melted butter. Set aside.

  • For muffins: In a large bowl, stir together the 1 1/4 cups all-purpose flour, the spelt flour, wheat germ, the 1/4 cup brown sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.

  • In a small bowl, combine eggs, applesauce, buttermilk and the 2 tablespoons melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in apple.

  • Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle each with streusel topping.

  • Bake in a 400° oven for 20 to 25 minutes or until light brown and a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


*To make 3/4 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.


Cover and refrigerate any leftover muffins. To reheat, place desired amount of muffins in a 350° oven for 10 to 15 minutes or until heated through. Or, place 1 or 2 muffins at a time in a microwave oven and cook on 100% (high) for 20 to 30 seconds or until heated through.

Nutrition Facts

161 calories; 6 g total fat; 32 mg cholesterol; 155 mg sodium. 23 g carbohydrates; 5 g protein;