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Almond-pumkin muffins with struesel topping
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| Artist: |
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| Categories: |
Bakery, Breads, Muffins & Biscuits, Toppings |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1/3
| cup | Margarine (reduced calorie) | | 1
| cup | Brown sugar | | 1/3
| cup | Light molasses | | 2
| | Egg whites | | 1
| cup | Pumpkin | | 1
| cup | Oat bran | | 1
| cup | Flour | | 1
| tbsp | Pumkin pie spice | | 1/2
| tsp | Baking soda | | 1/4
| tsp | Baking powder | | 1/4
| tsp | Salt (optional) | | 1/2
| cup | Whole almonds (chopped) | | | STRUESSEL TOPPING | | 1/4
| cup | Sugar | | 1/2
| tsp | Cinnamon | | 2
| tbsp | Flour | | 1
| tbsp | Margarine |
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Procedures:
| 1 | Preheat oven to 350 and spray muffin cups with cooking spray. | | 2 | Cream together magarine, sugar, and molasses. | | 3 | Add egg whites and pumkin. | | 4 | Add dry ingredients and stir until moistened. | | 5 | Add almonds. | | 6 | Fill muffin cups ?full. | | 7 | Combine struessel topping ingredients, cutting in margarine until mixture is crumbly. | | 8 | Sprinkle struessel topping over muffin batter. | | 9 | Bake for 35-40 minutes until wooden pick comes out clean |
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