Muffin Batter:
1 1/3 C. flour
2/3 C. sugar
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 eggs
½ C. bean butter
3 T. water from soaking apples
1 ¼ C. dehydrated apples
Crumb Topping:
1/3 C. flour
3 T. sugar
½ tsp. cinnamon
3 T. softened butter or oil
Rehydrate apples by covering with boiling water and allowing to sit for half hour. Drain, reserve 3 T. liquid and chop apples.
Preheat oven to 375 degrees. Line a regular muffin pan with paper liners or grease with nonstick cooking spray. Combine topping ingredients and set aside. Mixture will resemble course crumbs. In large bowl combine flour, sugar, baking powder, cinnamon and salt.
In medium bowl, whisk eggs and bean butter. Stir in 3 T. reserved apple liquid.
Add egg mixture to flour mixture and stir just until combined. Fold in chopped apples. Spoon batter into prepared muffin pan, filling cups 2/3 full. Crumble topping over batter. Bake 20 minutes or until pick inserted into center comes out clean. Let cook in pan 5 minutes. Remove from pan and cool completely. Makes 12 muffins.
