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Title:   Crumb Cake Muffins

Nutrition facts
Serving Size 1 muffin
Amount per serving
Calories 168 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 7g 11%
  Saturated Fat 0g 0%
Cholesterol 5mg 2%
Sodium 267mg 11%
Total Carbohydrates 24g 8%
  Dietary Fiber 1g
Protein 3g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Description:
Makes 12
These muffins are best eaten still warm from the oven. If you need to make them a day ahead, store them in an airtight container, and reheat in a 350° oven for about ten minutes. The batter can also be used to make coffee cake; bake it in an eight-inch springform pan for about forty minutes.
 
 
 for the crumb topping
1/2cup rolled oats
 
1/4cup packed light-brown sugar
 
2tablespoons finely chopped candied ginger
 
2tablespoons all-purpose flour
 
2tablespoons unsalted butter, melted
 
 for the cake
1 1/2cups all-purpose flour
 
2tablespoons sugar
 
2teaspoons baking powder
 
1teaspoon baking soda
 
1/4teaspoon ground cinnamon
 
1/4teaspoon ground ginger
 
1/4teaspoon salt
 
1/2cup nonfat buttermilk
 
1/2cup unsweetened applesauce
 
1/4cup vegetable oil
 
2large egg whites, lightly beaten
 
Vegetable-oil cooking spray
 
 1.   In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
 
 2.   Heat the oven to 350°. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
 
 3.   Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.
 
  Per serving: (per muffin) 168 calories, 7 g fat, 5 mg cholesterol, 24 g carbohydrates, 267 mg sodium, 3 g protein, 1 g dietary fiber
WW Points: 4
Cal: 168 ; Fat: 7 ; Fiber: 1

last edit by blozzom, 9/26/2006 11:38:41 AM

Edit Tags Tags:
Baked Products   Breakfast Food   healthy snack   RECIPES  


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