Sour Cream Coffee Cake Muffin

Sour Cream Coffee Cake Muffin
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Sour Cream Coffee Cake Muffin calories by ingredient


Introduction

Modified from a Cooking Light recipe. I did not make the topping and it is not included in the recipe calculation. Modified from a Cooking Light recipe. I did not make the topping and it is not included in the recipe calculation.
Number of Servings: 12

Ingredients

    1/2 cup packed Splenda/Brown sugar Blend
    1/4 cup chopped pecans
    1 1/2 teaspoons ground cinnamon
    1 cup Stevia Sugar blend
    1/4 cup I can't believe it's not butter
    1/2 cup egg substitute
    1 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 glaze
    6 tablespoons powdered sugar
    3 teaspoons fresh orange juice
    Dash of salt

Directions

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