Tuesday, March 2, 2010

Recipe: Raspberry Streusel Muffins

Oh my, these things are AMAZING! I have been eating one each morning with an egg beater omelet for breakfast. Here's the recipe:

1.5 cups all purpose flour
1/4 cup packed brown sugar (I use the Splenda baking mix)
1/4 cup sugar (I use the Splenda zero calorie. NOT THE BAKING MIX)
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 egg, lightly beaten
1/2 cup plus 2 tbsp skim milk
2 tbsp butter, melted (I use Smart Balance sticks)
1.25 cups fresh raspberries (It's one of the small packages)

1/4 cup chopped pecans (you can skip these if you prefer)
1/4 cup packed brown sugar
2 tbsp all purpose flour
1 tsp ground cinnamon
1 tbsp butter, melted

1/4 cup confectioners' sugar
1.5 tsp lemon juice

  • In a large bowl, combine the first six ingredients. (I use a sifter to make sure they are combined well.) Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries, careful not to mash them up too much. Coat muffin cups with cooking spray fill with batter (I do not use paper muffin cups with these).
  • Combine the topping ingredients; sprinkle about 1 tbsp over each muffin. Bake at 350 degrees for about 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack (be sure to do this, or your hot raspberries will cause your muffing to fall apart.)
  • Combine glaze ingredients; drizzle over warm muffins.
NOTE: If you use Splenda, be sure to freeze your muffins within 24 hours. Splenda has no preservative in it, and will cause them to mold quickly otherwise. Remove frozen muffin from freezer, place in microwave for 1 minute, and it will taste like you have one fresh out of the oven! Enjoy!

Nutrition Facts: 1 muffin, 171 calories, 5 g fat, 23mg cholesterol, 83mg sodium, 27g carbohydrates, 2g fiber, 3g protein These facts are calculated using Splenda products.

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