Apple Streusel Muffins
Recipe from Diabetic Living


Apple Streusel Muffins

by 3  people


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Servings: 12
Serving size: 1  muffin each
Prep Time: 25 mins
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Ingredients
  •  
    Nonstick cooking spray
  • 1   cup 
    all-purpose flour
  • 1   cup 
    whole wheat flour or white whole wheat flour
  • 1/3  cup 
    packed brown sugar*
  • 2 1/2  teaspoons 
    baking powder
  • 1 1/4  teaspoons 
    apple pie spice
  • 1/4  teaspoon 
    salt
  • 1   cup 
    buttermilk
  • 1/2  cup 
    refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2   tablespoons 
    canola oil
  • 3/4  cup 
    shredded, peeled apple (1 medium)
  • 2   tablespoons 
    finely chopped pecans
  • 1   tablespoon 
    flax seed meal or toasted wheat germ
  • 1   tablespoon 
    packed brown sugar*
  • 1   tablespoon 
    butter
Directions
1.
Preheat oven to 375 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl stir together all-purpose flour, whole wheat flour, the 1/3 cup brown sugar, the baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
2.
In a medium bowl combine buttermilk, egg, and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
3.
In a small bowl combine pecans, flax seed meal, and the 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
4.
Bake 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove muffins from muffin cups. Serve warm.
Tip
  • *Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar in the muffins. We do not recommend using sugar substitute for the 1 tablespoon brown sugar in the topping.
    PER SERVING WITH SUBSTITUTE: Same as above, except 142 calories, 21 g carbohydrate, 4 g total sugar, 200 mg sodium, 10% calcium, 7% iron. Exchanges: 0 other CHO. Carb choice: 1.5.
Nutrition information
Per Serving: cal. (kcal) 165, Fat, total (g) 5, chol. (mg) 4, sat. fat (g) 1, carb. (g) 26, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 10, pro. (g) 5, vit. A (IU) 194.36, vit. C (mg) 1.18, Thiamin (mg) 0.18, Riboflavin (mg) 0.26, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 36.29, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 202, Potassium (mg) 138, calcium (mg) 111.06, iron (mg) 1.44, Starch () 1.5, Other Carb () 0.5, Fat () 1, Mark as Free Exchange () 0, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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