Here's a Tip Tuesday (and a recipe!)--Mess Free Way To Top Your Streusel Muffins or Bruschetta

How many times have you made bruschetta or a muffin with streusel and was frustrated that the topping went everywhere but the top of your bread or muffin?

I can’t take credit for today’s tip. I picked up this tip from my uncle.  I watched him as he prepared bruschetta one holiday and loved his technique.  I also love that it’s green.  I’m totally getting into finding a new use for something used. 

Take an empty yogurt container.

Cut out the bottom.

Hold it over your bread or muffin.

Spoon in your topping.

Voila!  Pretty, mess free topping!!

Yum!!

Here’s the recipe for Pumpkin Apple Streusel Muffins:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups white sugar 
• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking soda 
• 1/2 teaspoon salt
• 2 eggs, lightly beaten

• 1 cup canned pumpkin puree

• 1/2 cup vegetable oil
• 2 cups peeled cored and chopped apples
• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/3 cup oatmeal
• 1/2 cup pecans
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

Preheat oven to 350°F.

Lightly grease 18 muffin cups or use paper liners.

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.

In a separate bowl, mix together eggs, pumpkin and oil.

Add pumpkin mixture to flour mixture; stirring just to moisten.

Fold in apples.

Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.

Cut in butter until mixture resembles coarse crumbs.

Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 24 minutes, or until a toothpick inserted into a muffin comes out clean.

Enjoy!


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