Whole Wheat Flax and Apple Muffins

(Dont forget to put butter out to soften before making these...and do not overcook them! They are super gross when overcooked and absolutely amazing when cooked perfectly!) I got this recipe off the Hodgson Mill Milled Flax Seed box...I've modified it a bit though.

1/2 c. milled flax seed
1 1/2 c. whole wheat flour
1 1/2 c. unbleached white flour
1 c.sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1  1/2 c. finely chopped apples
6 Tbsp. vegetable oil
1 c milk
1 cup chopped nuts (I use pecans)

Blend dry ingredients together in a bowl. In a separate bowl; combine egg, vegetable oil and milk. Add dry ingredients to egg mixture and stir until just blended. Fold in apples and nuts. Batter will be really thick. Fill well-greased muffin cups 2/3 full. Sprinkle with muffin topping. Bake at 400 degrees for 17-19 minutes or until top spricks back when touched. Yield: 18 muffins.

Muffin Topping
In small bowl combine 1/4c. flour, 1/3 c sugar, and 3 Tbsp of soft butter. Do not stir, clump ingredients together with fingers.