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Blueberry Streusel Muffins




Source of Recipe


Familycooking@yahoogroups.com


Recipe Introduction


Originally, muffins were rather plain bread. Then over the years
Americans started making them sweeter and more like a cake. This
blueberry-filled version has a delicious sugar-and-spice topping.


Recipe Link: http://www.angelfire.com/nc/Familycooking/index.html

List of Ingredients




For the streusel topping:

¼ cup firmly packed light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 tablespoon butter or margarine

For the Muffins
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon salt
2 large egg whites
¾ cup low-fat (1% milkfat) milk
3 tablespoons butter or margarine, melted
½ teaspoon grated lime rind
¾ cup fresh or frozen blueberries


Recipe



Preheat the oven to 400 degrees. Lightly grease 12 regular-size
muffin cups or line with paper liners. To prepare the streusel
topping, in a medium-size bowl, stir together the brown sugar, the 2
tablespoons flour, the cinnamon, and allspice. Using a pastry blender
or 2 knives, cut in the 1-tablespoon butter until the mixture
resembles coarse crumbs. Set aside.

To prepare the muffins, in a large bowl, stir together the cups
flour, the granulated sugar, baking powder, and salt. In another
medium-size bowl combine the egg whites; milk the 3 tablespoons
melted butter, and the lime rind. Add to the flour mixture all at
once and stir until just
combined. Fold in blueberries.

Fill each muffin cup about ¾ full sprinkle with the streusel topping.
Bake for 20 to 22 minutes or until golden brown. Serve warm. Makes 12
muffins.
Prep.Time: 20 minutes, Cooking time: 20 minutes.