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    Lowfat Coffee Cake Muffins


    Source of Recipe


    Krystine's Healthy Gourmet Bakery Cookbook

    List of Ingredients




    2 cups flour
    2 teaspoons baking powder
    1 tablespoon butter, softened
    1 cup fructose or table sugar
    1 cup nonfat sour cream
    1/2 cup egg substitute
    1 teaspoon vanilla

    TOPPING AND FILLING:
    3/4 cup maple syrup granules or brown sugar
    1/4 cup sugar
    2 teaspoons cinnamon

    Recipe



    Preheat oven to 350ºF. Spray a 12 cup muffin pan with cooking spray. Make filling and topping: In a small bowl, combine brown sugar, sugar and cinnamon, then set aside. Into a medium bowl, sift together flour and baking powder, then set aside. In a large bowl, beat butter, sugar, sour cream, egg whites and vanilla with an electric mixer until incorporated.

    Add flour mixture to sour cream mixture and stir until thoroughly combined. Spoon half of batter into prepared muffin cups, sprinkle with about half of cinnamon mixture, and top with remaining batter. Sprinkle tops of muffins with remaining cinnamon mixture. Bake 25 minutes or until toothpick inserted into muffin centers comes out clean. Turn out muffins onto a wire rack to cool. Makes 12.

 

 

 

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