Apple Butter-Streusel Muffins Recipe
Ingredients:
- Vegetable cooking spray
- -- optional
- 1-1/2 Cup All-purpose flour
- 1/2 Cup Wheat germ
- 1/2 Cup Firmly packed brown sugar
- 2 1/2 Teaspoon Baking powder
- 1/2 Teaspoon Salt, optional
- 1/2 Cup Apple butter
- 3/4 Cup Skim milk
- 3 Tablespoon Margarine, melted
- 2 Egg whites, slightly beaten
- 1/8 Teaspoon Ground cinnamon
- 3 Tablespoon Wheat germ
- 2 Tablespoon Firmly packed brown sugar
- 1 Tablespoon All-purpose flour
Directions:
- 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.