Low-fat raspberry streusel muffins~

12 servings

Ingredients

Quantity Ingredient
BATTER-----
1½ cup Flour
¼ cup Granulated sugar
½ cup Dark brown sugar -- packed
2 teaspoons Baking powder
¼ teaspoon Salt
1 teaspoon Ground cinnamon
1 Egg -- lightly beaten
2 tablespoons Margarine, lowfat
½ cup Plus 2Tbl Milk, nonfat
1¼ cup Raspberries
1 teaspoon Lemon zest -- grated
STREUSEL TOPPING-----
¼ cup Pecans -- chopped
¼ cup Dark brown sugar -- packed
2 tablespoons Flour
1 teaspoon Ground cinnamon
1 teaspoon Lemon zest -- grated
1 tablespoon Margarine -- melted
GLAZE-----
¼ cup Powdered sugar
1½ teaspoon Lemon juice

Directions

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

BATTER:

Sift flour, sugars, baking powder, salt and cinnamon together into a medium size bowl and make a well in the center. Place the egg, melted margarine and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffing cup three-fourths full with the batter.

STREUSEL:

Combine all streusel ingredients in a bowl and stir to combine.

Sprinkle this mixture evenly over the top of each muffin. Bake until nicely browned and firm, about 20 to 25 minutes.

GLAZE:

Mix sugar and lemon juice. Drizzle over warm muffins with a spoon.

Best if served warm, and the same day they are made.

If you are watching Cholesteral, use ¼ cup Egg Beaters instead of whole egg.

If you use frozen berries, use unsweetened and drain them well. If you cannot find unsweetened frozen berries, cut granulated sugar in batter to ⅛ cup.

Per muffin: Calories 231; fat 4⅖ g (16⅗%); cholesterol 18 mg; carbohydrate 44⅒ g (74⅘%); fiber 1⅖ g; protein 5⅒ g; sodium 136 mg; potassium 130 mg; calcium 88 mg.

Posted by Mike Key 10/18/95

Note: I replaced the ½ + 2 tbsp. milk with 1 C. yogurt..

WOWIEEEEEE! Them are good muffins! Bobbie Kopf 11/1/95 Recipe By : Jeanne Jones

From: Marjorie Scofield Date: 11-08-95 (10:50) (160) Fido: Recipes

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