3 pt. Cinnamon Streusel Muffins
Source of Recipe
Sarah Phillips The Healthy Oven Baking Book
List of Ingredients
nonstick canola oil spray
STREUSEL
2 tablespoons dark brown sugar *Brownulated
1 tablespoon unbleached all-purpose flour
1/4 teaspoon cinnamon
MUFFINS:
Dry Ingredients
3/4 Cup unbleached all-purpose flour spooned into measuri
3/4 Cup whole wheat flour spooned into measuri
2 Teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Wet Ingredients
1 cup unsweetened applesauce
1/2 cup packed dark brown sugar *Brownulated
1 large egg
1 tablespoon canola oil
1 teaspoon vanilla extract Recipe
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray nine 2 3/4 X 1 1/2-inch nonstick muffin cups with oil. (Fill the remaining 3 cups half-full with water to keep them from smoking and pan from warping.)
To make streusel, mix brown sugar, flour, and cinnamon in a small bowl until well combined. Set aside.
In a large bowl, whisk together the dry ingredients for muffins. Set aside. In another large bowl, beat the wet ingredients on high using a handheld mixer for about 2 minutes (until frothy).
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spoon just until moistened. Do not overmix. Spoon about 1 heaping Tablespoon of batter into each prepared muffin cup. Sprinkle each with a scant teaspoon of streusel mix. Top with remaining batter and then remaining streusel.
Bake until the tops spring back when pressed gently in center, about 20 minutes. Do not overbake. Cool in the pan for 10 minutes on a cake rack before removing from the cups.
Makes 9.
Notes: * indicates my substitutions (JaneStarr)
Nutritional Info from book: 169 cals, 2 g fat (13%CFF)
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