Apple Butter-Streusel Muffins
Apple Butter-Streusel Muffins, a breads recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Apple Butter-Streusel Muffins
Ingredients
- 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
Method
- 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.
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