Apple butter-streusel muffins
APPLE BUTTER-STREUSEL MUFFINS
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breakfast Low-Fat
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
-- optional
1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Firmly packed brown sugar
2 1/2 ts Baking powder
1/2 ts Salt, optional
1/2 c Apple butter
3/4 c Skim milk
3 tb Margarine -- melted
2 Egg whites -- slightly beaten
-----STREUSEL TOPPING-----
1/8 ts Ground cinnamon
3 tb Wheat germ
2 tb Firmly packed brown sugar
1 tb All-purpose flour
1 tb Margarine -- melted
Preheat oven to 400 F. Line 30 mini-muffin pan cups
or 12 medium muffin cups with paper liners, or spray
bottoms only wtih cooking spray.
In medium bowl, combine flour, wheat germ, brown
sugar, baking powder and salt; mix well. In small
bowl, combine apple butter, milk, margarine and egg
whites until well blended. Add to flour mixture,
stirring just until dry ingredients are moistened.
Fill muffin cups almost full with batter. Prepare
streusel topping (see below); sprinkle evenly over
batter, patting gently. Bake mini-muffins 12 to 15
minutes, and larger muffins 20 to 22 minutes, or until
wooden toothpick inserted in center comes out clean.
Serve warm.
STREUSEL TOPPING: in small bowl, combine all
ingredients; mix until well blended.
Notes: To freeze, wrap muffins securely in foil or
place in freezer bag. Seal, label and freeze. To
reheat muffins, unwrap; microwave on High (100% power)
about 30 seconds per muffin.
Per Serving (1 mini-muffin): About 75 cal, 5 g pro, 13
g car, 2 g fat, 24% cal from fat, 0 mg chol, 65 mg sod.
Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number
3) Typed for you by Karen Mintzias
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