Here's how your topping should look once you've blended it. I use a blending tool, but a fork works fine, too.
I tend to pour my wet ingredients first in order to help them reach room temperature.
When your mixture is like this, add your grated apples. I used thinly sliced and chopped apples today, because I have several bags of frozen, already-prepared apples, but I highly suggest the grated apple in this recipe.
Use a tablespoon measuring tool to sprinkle the topping, mess-free. Today, I didn't use as much as I usually do, which I advise against. You'll see why in the last photo.
Clearly, I've forgotten what "fill cups 3/4 full", because I seem to have a habit, lately of filling them 100% full! That's fine, except this recipe doesn't rise in a high dome form. It spreads and flattens!
After I finished muffins for the day, I decided to experiment with my bulk raw grains. Today, I went with cous cous. A generic type of taboule, I guess... Raw spinach, raw yellow bell pepper, carrot slices, and tomato.
Cous cous is surprisingly easy to prepare! I'll have to eat it more often. Boil butter and water with salt, remove from heat, add cous cous, stir well. Add whatever vegetables I desire, along with a splash of lemon juice and a whole lot of olive oil!