Apple cranberry streusel muffins
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 1½ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | cup | 1% lowfat milk |
| 3 | tablespoons | Vegetable oil |
| 2 | teaspoons | Vanilla extract |
| 1 | cup | Unsweetened applesauce;chunky style; see note |
| 1 | Egg; plus | |
| 2 | Egg whites | |
| 2 | cups | Chopped apples |
| 1 | cup | Cranberries; fresh or frozen |
| ½ | cup | All purpose flour |
| ½ | cup | Brown sugar |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cloves |
| 2 | tablespoons | Melted margarine |
Directions
STRUESEL TOPPING
Preheat oven to 375. Spray muffin pans with no-stick cooking spray or use non-stick pans.
Stir flour, sugar, and baking powder together in large mixing bowl. Add next 4 ingredients and beat with electric mixer on low speed until combined (30 seconds). Beat on medium speed for 2 minutes, scraping sides of bowl frequently. Add eggs and beat 2 more minutes. Stir in chopped apples and cranberries. Spoon into muffin pans until ¾ full.
Spoon about 1 tablespoon of struesel topping over each muffin. Bake for 15-20 minutes until muffins test done.
Stuesel Topping: Blend the dry ingredients in a small bowl. Drizzle with the melted margarine and blend with pastry blender or fork.
Contacts () California
Notes: When baking muffins or cakes, substitute half the butter or oil with unsweetened applesauce or another fruit puree like prune puree. Makes about 18 muffins. Preparation and baking time: 30 minutes. [Per serving Calories 229; Fat 4g (16%cff); Cholesterol 12mg; Sodium 86mg] Recipe by: California Project LEAN Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.