Whole Wheat Raspberry Streusel Muffins
- Number of Servings: 12
Ingredients
1/2 cup unsweetened applesauce 1/2 cup sugar substitute (Splenda for baking) 1 egg 1/2 cup fat free sour cream 1/2 cup skim milk 1 teaspoon vanilla extract 2 cups whole wheat flour 4 tablespoons ground flax 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup fresh or frozen raspberries STREUSEL: 1/4 cup whole wheat flour 1/4 cup quick-cooking oats 3 tablespoons Splenda for baking 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 3 tablespoons cold butter or margarine
In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PKJACK76.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PKJACK76.
Nutritional Info Amount Per Serving
- Calories: 168.6
- Total Fat: 6.7 g
- Cholesterol: 29.4 mg
- Sodium: 239.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.8 g
- Protein: 5.4 g
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