| Wash, peel and core the apple. Slice it into slices then dice it into cubes. Sprinkle with brown sugar and cinnamon. Toss this together, and set aside to marinate for several hours. |
| Make the crumb topping by measuring the ingredients into a clean bowl. Crumble together until a lumpy crumb texture is achieved. Set aside for now. |
| Pre-heat your oven to 400 °F. Insert paper liners in a 12-cup muffin pan. |
| Measure flour, sugar, baking powder and milk powder into a sifter. Set aside for now |
| Using a wire whip, mix two eggs in a medium size bowl, gradually adding the vegetable oil. Whip until foamy and well combined. |
| Use drained juices from apples as part of the 6 ounces of water. Add the apples and liquid. Sift the dry ingredients onto the liquid. Continue mixing with the wire whip. When batter becomes smooth, beat an additional 30 seconds. |
| Divide the batter evenly into the 12 paper baking cups. I use a medium ice cream dipper. |
| Crumble the topping onto the filled cups covering the batter evenly. Bake in the hot oven 12 to 15 minutes until a nice color develops on top. |
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Viennoiserie (15)
