Ingredients

Topping

¾ cup firmly packed brown sugar

½ cup all-purpose flour

6 T unsalted butter, room temp

1 ½ tsp cinnamon

½ cup oats

Muffins

1 cup firmly packed brown sugar

1/3 cup vegetable oil

1/2 cup apple sauce (one snack-size cup)

1 egg

1 ½ tsp vanilla

2 ½ cups all-purpose flour

1 tsp baking soda

¾ tsp salt

1 cup Greek yogurt or sour cream

2 cups chopped jujubes

Preparation

  1. Topping: In a small bowl toss together brown sugar, flour, butter and cinnamon until crumbly. Mix in oats, set aside.
  2. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
  3. In a separate bowl, sift together flour, soda and salt.
  4. Stir oil mixture into flour mixture alternately with Greek yogurt. Fold in apples, mixing just until combined.
  5. Spoon into greased muffin cups filling ¾ full. Sprinkle topping over evenly.
  6. Bake at 350 degrees for 25-30 minutes or until golden brown and tops spring back. For MINI MUFFINS, bake for only 13 minutes.