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    Crumbcake Muffins


    Source of Recipe


    Carol


    Recipe Introduction


    WW Points: 1
    These muffins are best eaten still warm from the oven. They can be heated in the oven or microwave


    List of Ingredients


    • CRUMB TOPPING
    • 1/2 cup rolled oats
    • 1/2 cup packed light-brown sugar
    • 2 tablespoons flour
    • 2 tablespoons unsalted butter, melted
    • CAKE
    • 1 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 2 tablespoons baking powder
    • 1 teaspoon baking soda
    • 1/42teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup nonfat buttermilk
    • 1/2 cup unsweetened aplesauce
    • 1/4 cup venetable oil
    • 2 large egg whites, lightly beaten


    Instructions


    1. In a medium bowl, combine oats, brown sugar, flour, and melted butter, and stir until thoroughly combined. Set aside.
    2. Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl, and stir to combine.
    3. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and shisk to combine.
    4. Stir into flour mixture until well combined.
    5. Fold in egg whites.
    6. Spray muffin tins with vegetable oil.
    7. Place 2 heaping tablespoons batter in each muffin tin.
    8. Sprinkle each muffin with a generous tablespoon of reserved topping; press gently to adhere topping to cake.
    9. Bake for about 25 minutes.
    10. Cool in pan about 15 minutes before serving.
 

 

 

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