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Sour Cream Muffins with Poppy Seed Streu




Source of Recipe


Cooking Light, NOVEMBER 2005


Recipe Introduction


A tender, cakey muffin with just a hint of orange flavor. I think they would also be wonderful with lemon zest. These freeze beautifully.


List of Ingredients




Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter -- melted
1 teaspoon poppy seeds

Muffins:
2 cups all-purpose flour (about 9 ounces)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
1/4 cup butter -- melted
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1 large egg -- lightly beaten
1 container reduced-fat sour cream -- (8-ounce)
Cooking spray

Recipe



Preheat oven to 375°.

To prepare streusel, combine first 4 ingredients in a small bowl; set aside.

To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups (I made 12) coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.

NOTES : CALORIES 180(32% from fat); FAT 6.3g (sat 3.2g,mono 2.3g,poly 0.4g); PROTEIN 3.3g; CHOLESTEROL 31mg; CALCIUM 77mg; SODIUM 277mg; FIBER 0.5g; IRON 1mg; CARBOHYDRATE 27.8g