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Apple Butter-Streusel Muffins
Categories: Breakfast, Low-fat, Breads
Yield: 30 muffins

Vegetable cooking spray
-- optional
1 1/2 cup All-purpose flour
1/2 cup Wheat germ
1/2 cup Firmly packed brown sugar
2 1/2 tsp Baking powder
1/2 tsp Salt, optional
1/2 cup Apple butter
3/4 cup Skim milk
3 Tbsp Margarine; melted
2 Egg whites; slightly beaten
1/8 tsp Ground cinnamon
3 Tbsp Wheat germ
2 Tbsp Firmly packed brown sugar
1 Tbsp All-purpose flour
1 Tbsp Margarine; melted

Preheat oven to 400 F. Line 30 mini-muffin pan cups or 12 medium
muffin cups with paper liners, or spray bottoms only with cooking
In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt; mix well. In small bowl, combine apple butter, milk,margarine and egg whites until well blended.
Add to flour mixture,stirring just until dry ingredients are moistened.
Fill muffin cups almost full with batter.
Prepare streusel topping(see below); sprinkle evenly over batter, patting gently.
Bake mini-muffins 12 to 15 minutes, and larger muffins 20 to 22 minutes,or until wooden toothpick inserted in center comes out clean. Serve warm.

STREUSEL TOPPING: in small bowl, combine all ingredients; mix until well blended.

Notes: To freeze, wrap muffins securely in foil or place in freezer
Seal, label and freeze.
To reheat muffins, unwrap; microwave on
High (100% power) about 30 seconds per muffin.

Per Serving (1 mini-muffin): About 75 cal, 5 g pro, 13 g car, 2 g
fat, 24% cal from fat, 0 mg chol, 65 mg sod.

Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3)

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I love Apple Butter. I have printed this recipe and will be fixing it very shortly. It sounds so good.
Thanks for posting it.
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