Apple Cream Cheese Muffins

These are tender cream cheese filled muffins, with a nice crunchy topping of oats and nuts. These freeze well so make 2 dozen and put some in the freezer for later.

Bake: 16-20 Minutes
Oven: 400 degrees
Yields: 12 muffins

Ingredients
2 1/4 c. soft white flour (280g)
1/3 c. brown sugar (73g)
1 T.  baking powder
1/2 tsp salt
1/2 tsp. cinnamon
1 large egg beaten
1 c. milk (244g)
1/2 c. canola oil or vegetable oil (112g)
2 c. finely chopped peeled apples (about 2 small apples)

Filling
8 oz. cream cheese softened
2 T. maple syrup (39g)
4 tsp. orange zest
1/4 tsp. nutmeg

Topping
1/4 g. soft white flour (28g)
1/4 c. rolled oats (30g0
1/4 c. brown sugar (50g0
1/4 tsp. cinnamon
3 T. butter cold (43g)
1/4 c. pecans chopped (30g)

Directions

• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. In another bowl, combine the egg, milk and oil.
  
• Stir the wet ingredients into the dry until just moistened. Fold in the peeled and chopped apples.
• Grease 12 muffin cups or use paper liners. Fill the cup 3/4 - 7/8 full (use a #12 scoop which is 1/3 cup).

Filling
In a small bowl, beat filling ingredients until smooth. Drop a tablespoon of the filling into the center of the muffins. It will sink into the batter.

Topping
In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in the butter until crumbly. Stir in the chopped pecans. Sprinkle over the muffins.