Almond-pumkin Muffins With Struesel Topping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Margarine, reduced calorie |
| 1 | c | Brown sugar |
| 1/3 | c | Light molasses |
| 2 | Egg whites | |
| 1 | c | Pumpkin |
| 1 | c | Oat bran |
| 1 | c | Flour |
| 1 | T | Pumkin pie spice |
| 1/2 | t | Baking soda |
| 1/4 | t | Baking powder |
| 1/4 | t | Salt, optional |
| 1/2 | c | Whole almonds, chopped |
| 1/4 | c | Sugar |
| 1/2 | t | Cinnamon |
| 2 | T | Flour |
| 1 | T | Margarine |
INSTRUCTIONS
Preheat oven to 350 and spray muffin cups with cooking spray. Cream together magarine, sugar, and molasses. Add egg whites and pumkin. Add dry ingredients and stir until moistened. Add almonds. Fill muffin cups 3/4 full. Combine struessel topping ingredients, cutting in margarine until mixture is crumbly. Sprinkle struessel topping over muffin batter. Bake for 35-40 minutes until wooden pick comes out clean.
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 62
Total Fat: 7.2g
Cholesterol: 4.4mg
Sodium: 223.9mg
Potassium: 132.4mg
Carbohydrates: 34.2g
Fiber: 1.6g
Sugar: 23g
Protein: 3.4g