Low-fat Raspberry Streusel Muffins~ Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
BATTER-----,
1 tsp: Lemon zest, grated
1 1/2 cup: Flour,
STREUSEL TOPPING-----,
1/4 cup: Granulated sugar,
1/4 cup: Pecans, chopped
1/2 cup: Dark brown sugar, packed
1/4 cup: Dark brown sugar, packed
2 tsp: Baking powder,
2 tbsp: Flour,
1/4 tsp: Salt,
1 tsp: Ground cinnamon,
1 tsp: Ground cinnamon,
1 tsp: Lemon zest, grated
1: Egg, lightly beaten
1 tbsp: Margarine, melted
2 tbsp: Margarine, lowfat
GLAZE-----,
1/2 cup: Plus 2Tbl Milk, nonfat
1/4 cup: Powdered sugar,
1 1/4 cup: Raspberries,
1 1/2 tsp: Lemon juice,
Directions:
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
BATTER:
Sift flour, sugars, baking powder, salt and cinnamon together into a
medium size bowl and make a well in the center. Place the egg, melted
margarine and milk in the well. Stir with a wooden spoon just until
ingredients are combined. Quickly stir in the raspberries and lemon
zest. Fill each muffing cup three-fourths full with the batter.
STREUSEL:
Combine all streusel ingredients in a bowl and stir to combine.
Sprinkle this mixture evenly over the top of each muffin. Bake until
nicely browned and firm, about 20 to 25 minutes.
GLAZE:
Mix sugar and lemon juice. Drizzle over warm muffins with a spoon.
Best if served warm, and the same day they are made.
If you are watching Cholesteral, use 1/4 cup Egg Beaters instead of
whole egg.
If you use frozen berries, use unsweetened and drain them well. If you
cannot find unsweetened frozen berries, cut granulated sugar in
batter to 1/8 cup.
Per muffin: Calories 231; fat 4.4 g (16.6%); cholesterol 18 mg;
carbohydrate 44.1 g (74.8%); fiber 1.4 g; protein 5.1 g; sodium 136
mg; potassium 130 mg; calcium 88 mg.
Posted by Mike Key 10/18/95
Note: I replaced the 1/2 + 2 tbsp. milk with 1 C. yogurt..
WOWIEEEEEE! Them are good muffins! Bobbie Kopf 11/1/95
Recipe By : Jeanne Jones
From: Marjorie Scofield Date: 11-08-95 (10:50)
(160) Fido: Recipes
Source from luhu.jp
BATTER:
Sift flour, sugars, baking powder, salt and cinnamon together into a
medium size bowl and make a well in the center. Place the egg, melted
margarine and milk in the well. Stir with a wooden spoon just until
ingredients are combined. Quickly stir in the raspberries and lemon
zest. Fill each muffing cup three-fourths full with the batter.
STREUSEL:
Combine all streusel ingredients in a bowl and stir to combine.
Sprinkle this mixture evenly over the top of each muffin. Bake until
nicely browned and firm, about 20 to 25 minutes.
GLAZE:
Mix sugar and lemon juice. Drizzle over warm muffins with a spoon.
Best if served warm, and the same day they are made.
If you are watching Cholesteral, use 1/4 cup Egg Beaters instead of
whole egg.
If you use frozen berries, use unsweetened and drain them well. If you
cannot find unsweetened frozen berries, cut granulated sugar in
batter to 1/8 cup.
Per muffin: Calories 231; fat 4.4 g (16.6%); cholesterol 18 mg;
carbohydrate 44.1 g (74.8%); fiber 1.4 g; protein 5.1 g; sodium 136
mg; potassium 130 mg; calcium 88 mg.
Posted by Mike Key 10/18/95
Note: I replaced the 1/2 + 2 tbsp. milk with 1 C. yogurt..
WOWIEEEEEE! Them are good muffins! Bobbie Kopf 11/1/95
Recipe By : Jeanne Jones
From: Marjorie Scofield Date: 11-08-95 (10:50)
(160) Fido: Recipes
Source from luhu.jp