GINGERBREAD COFFEECAKE MUFFINS

GINGERBREAD COFFEECAKE MUFFINS
GINGERBREAD COFFEECAKE MUFFINS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Streusel

  • 1/4

    cup all-purpose flour

  • 3

    tablespoons dark brown sugar

  • 1

    tablespoon minced crystallized ginger

  • 1/2

    teaspoon ground cinnamon

  • 1

    tablespoon canola oil

  • Muffin Batter

  • 1

    large egg

  • 1

    large egg white

  • 1/2

    cup packed dark brown sugar

  • 3/4

    cup fruit puree fat replacement, or prune pie filling (Lekvar)

  • 3/4

    cup dark molasses, (not blackstrap)

  • 1/2

    cup nonfat plain yogurt

  • 1/4

    cup canola oil

  • 3

    tablespoons minced crystallized ginger

  • 2 1/4

    cups all-purpose flour

  • 2 1/2

    teaspoons ground ginger

  • 2

    teaspoons ground cinnamon

  • 1/2

    teaspoon ground cloves

  • 1/2

    teaspoon freshly ground pepper

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

Directions

Preheat oven to 375°F. Coat 12 muffin cups with cooking spray. To make streusel: Blend 1/4 cup flour, 3 tablespoons brown sugar, 1 tablespoon crystallized ginger and 1/2 teaspoon cinnamon together in a small bowl. Sprinkle with 1 tablespoon oil and blend until crumbly. To make muffin batter: Whisk egg, egg white and 1/2 cup brown sugar in a medium bowl until smooth. Add fruit puree fat replacement (or Lekvar), molasses, yogurt, 1/4 cup oil and 3 tablespoons crystallized ginger; whisk until blended. Whisk 2 1/4 cups flour, ground ginger, 2 teaspoons cinnamon, cloves, pepper, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Spoon batter into prepared muffin cups and sprinkle with the streusel. Bake until tops spring back when touched lightly, 20 to 25 minutes.

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