Apple Butter-Streusel Muffins

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Title: Apple Butter-Streusel Muffins
Yield: 30 Muffins
Categories: Breakfast, Low-Fat, Bread


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

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