Makeover Lemon Streusel Muffins

By newbaucher

These delightful muffins mimic the great coffee shop treats, but because they use reduced-fat lemon yogurt and egg whites instead of whole eggs, they're much, much lighter. Calvin Hwang - La Mesa, California

Ingredients

• STREUSEL:
• 1/4 cup butter, softened
• 3/4 cup sugar
• 2 egg yolks
• 1 teaspoon grated lemon peel
• 1 cup cake flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup lemon juice
• 1/2 cup lemon yogurt
• 4 egg whites
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cold butter
• 1/4 cup chopped walnuts

Details

Servings 12

Preparation

Step 1

In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt.
In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.
For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Stir in walnuts. Sprinkle over muffins. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.



Nutrition Facts: 1 muffin equals 226 calories, 7 g fat (3 g saturated fat), 47 mg cholesterol, 218 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.