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Apple butter-streusel muffins
Artist: _
Categories: Apple, Bakery, Breads, Breakfast, Fruits, Low-fat, Muffins & Biscuits
Yield: 30
Rating: 0
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Ingredients:
Vegetable cooking spray
-- optional
1 1/2 cupAll-purpose flour
1/2 cupWheat germ
1/2 cupFirmly packed brown sugar
2 1/2 tspBaking powder
1/2 tspSalt, optional
1/2 cupApple butter
3/4 cupSkim milk
3 tbspMargarine, melted
2 Egg whites, slightly beaten
STREUSEL TOPPING
1/8 tspGround cinnamon
3 tbspWheat germ
2 tbspFirmly packed brown sugar
1 tbspAll-purpose flour
1 tbspMargarine, melted
Procedures:
1Preheat oven to 400°F.
2Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners, or spray bottoms only wtih cooking spray.
3In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt; mix well.
4In small bowl, combine apple butter, milk, margarine and egg whites until well blended.
5Add to flour mixture, stirring just until dry ingredients are moistened.
6Fill muffin cups almost full with batter.
7Prepare streusel topping (see below); sprinkle evenly over batter, patting gently.
8Bake mini-muffins 12 to 15 minutes, and larger muffins 20 to 22 minutes, or until wooden toothpick inserted in center comes out clean.
9Serve warm.
10Streusel topping: in small bowl, combine all ingredients; mix until well blended.
11Notes: to freeze, wrap muffins securely in foil or place in freezer bag.
12Seal, label and freeze.
13To reheat muffins, unwrap; microwave on high (100% power) about 30 seconds per muffin.
14Per 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.
 
 
 
 

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