GINGERBREAD COFFEECAKE MUFFINS

By Vanetta

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

Preparation

Step 1

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.