Peter made these special for Kent - the man who eats no nuts! He wanted an apple nut muffin but without the nuts - Grape Nuts made a natural substitute!

Ingredients
Yield: 24 regular size muffins
3 cup	All-Purpose Flour, sifted
1-1/3 cup	Sugar
2 tsp	Baking Powder
2/3 cup	Vegetable Oil
1/3 cup	Lebni or Yogurt
1 tsp	Salt
1-1/2 cup	Whole Milk
2 tsp	ground Cinnamon
1 tsp	ground Mace
3	Large Eggs
1 tsp	Vanilla Extract
Crunch Topping
2	Granny Smith apples, cored, peeled, chunked
6 Tbsp	Unsalted Butter, melted
3/4 cup	Grape Nuts Ceral
2 Tbsp	All-Purpose Flour
1 tsp	Ground Cardamom
3/4 cup	Brown Sugar, packed
1/2 tsp	Salt

Pre-heat oven to 400°F and move rack to center of oven.

In a colander over a large bowl sift the flour, baking powder, soda, salt, cinnamon and mace, set aside.

In a medium bowl combine the apples, butter, cereal, flour, cardamon, salt and brown sugar until well mixed.

In a stand mixer with a paddle attachment cream the sugar, oil and lebni, (or yogurt), together until smooth.

Add the milk and mix a little more.

Add the eggs, one at a time beating well after each addition.

Add the vanilla and mix some more.

Fold the dry ingredients into the wet ones and mix until incorporated -- do not overbeat!

Fill two 12-cup miuffin tins that have been sprayed with baker's nostick about 3/4 of the way full with batter.

Drop 1 Tablespoon of Apple Crunch topping over each muffin.

Reduce the oven temperature to 350F and bake for 25 to 30 minutes, or until nicely browned on top.

*(Note: "lebni" is a Middle Eastern markets and is like a thick yogurt cheese.)