2 c. white flour

1/2 c. brown sugar

1/2 c. sugar

1 t. cinnamon

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 c. rice milk

1/2 c. sour cream

6 T. olive oil

2 eggs

2 t. vanilla

1 c. Applescotch Pie filling

3 T. butter, melted

1/3 c. sugar

1 T. cinnamon

Preheat oven to 350 degrees F.

Mix together the dry ingredients (flour, brown sugar, sugar, cinnamon, baking powder, baking soda and salt) in a large bowl.

Mix the wet ingredients (rice milk, plain greek yogurt, olive oil, eggs and vanilla) in a large measuring cup. Pour into the dry ingredients and mix until well combined. Stir in the apple pie filling.

Spoon into muffin tins lined with muffin papers and bake for 15-20 min. Remove from the oven and let cool for 5 minutes before removing them from the muffin pan.

While muffins are cooling, prepare the topping: First, melt the butter. Second, combine the sugar and cinnamon in a small bowl.

Once the muffins are out of the pan but while they are still warm, brush the tops with butter, and then sprinkle on the cinnamon sugar mixture.

Eating on a Dime: Snickerdoodle Muffins