Sour Cream Coffee Cake Muffin
- Number of Servings: 12
Ingredients
1/2 cup packed Splenda/Brown sugar Blend1/4 cup chopped pecans 1 1/2 teaspoons ground cinnamon 1 cup Stevia Sugar blend1/4 cup I can't believe it's not butter1/2 cup egg substitute1 cup fat free sour cream 2 tablespoons water 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour (about 7 3/4 ounces) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt ****I did not make the glaze6 tablespoons powdered sugar 3 teaspoons fresh orange juice Dash of salt
Preheat oven to 400°.
Combine first 3 ingredients; set aside.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
***I did not make the topping. Not included in calculation.
Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.
Serving Size: 1 muffin equals a serving, makes 12 servings
Combine first 3 ingredients; set aside.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
***I did not make the topping. Not included in calculation.
Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.
Serving Size: 1 muffin equals a serving, makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 130.2
- Total Fat: 3.5 g
- Cholesterol: 0.1 mg
- Sodium: 134.3 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.7 g
- Protein: 3.7 g
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