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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

 

 

 


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