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Raspberry Streusel Muffins

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Raspberry Streusel Muffins

Nutrition Facts

Raspberry Streusel Muffins
CaloriesCalories
167 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
2g Per Serving
×
Calories 167
Total Fat 7.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 1 mg
Sodium 140 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 10 g
Added Sugars 8 g
Protein 3 g

Dietary Exchanges
1 starch, 1/2 other carbohydrate, 1 fat

Ingredients

Servings   12   Serving Size   1 muffin

Muffins

  • Cooking spray
  • 1 1/2 cups whole grain sorghum flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 cup low-fat buttermilk
  • 1/3 cup firmly packed light brown sugar
  • 3 large egg whites
  • 1/4 cup canola or corn oil
  • 2 teaspoons grated lemon zest (from 1 medium lemon)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen, unsweetened raspberries (thawed if frozen)

Streusel

  • 2 tablespoons whole grain sorghum flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons uncooked quick-cooking rolled oats
  • 2 tablespoons chopped pecans
  • 2 tablespoons light tub margarine
  • 1/2 teaspoon ground cinnamon

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F. Lightly spray a standard 12-cup muffin pan with cooking spray.
  2. In a large bowl, stir together the sorghum flour, 1 teaspoon cinnamon and the baking soda.
  3. In a medium bowl, whisk together the buttermilk, 1/3 cup brown sugar, egg whites, oil, lemon zest and vanilla. Stir into the flour mixture until the batter is just moistened but no flour is visible. (Don’t overmix; the batter may be slightly lumpy.) Spoon the batter into the muffin cups. Top each muffin with the raspberries.
  4. In a small bowl, stir together the streusel ingredients until the texture of coarse crumbs. Sprinkle over the muffins, gently pushing into the batter. Bake for 16 minutes, or until a wooden toothpick inserted in the center comes out clean. (Do not overbake or they will be dry.) (The USDA recommends cooking egg dishes to 160˚F.)
  5. Transfer the pan to a cooling rack. Let stand for 5 minutes. Carefully transfer the muffins to the rack. Let cool completely, about 20 minutes.
 

Nutrition Facts

Raspberry Streusel Muffins
CaloriesCalories
167 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
2g Per Serving
×
Calories 167
Total Fat 7.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 1 mg
Sodium 140 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 10 g
Added Sugars 8 g
Protein 3 g

Dietary Exchanges
1 starch, 1/2 other carbohydrate, 1 fat

Ingredients

Servings   12   Serving Size   1 muffin

Muffins

  • Cooking spray
  • 1 1/2 cups whole grain sorghum flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 cup low-fat buttermilk
  • 1/3 cup firmly packed light brown sugar
  • 3 large egg whites
  • 1/4 cup canola or corn oil
  • 2 teaspoons grated lemon zest (from 1 medium lemon)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen, unsweetened raspberries (thawed if frozen)

Streusel

  • 2 tablespoons whole grain sorghum flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons uncooked quick-cooking rolled oats
  • 2 tablespoons chopped pecans
  • 2 tablespoons light tub margarine
  • 1/2 teaspoon ground cinnamon

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F. Lightly spray a standard 12-cup muffin pan with cooking spray.
  2. In a large bowl, stir together the sorghum flour, 1 teaspoon cinnamon and the baking soda.
  3. In a medium bowl, whisk together the buttermilk, 1/3 cup brown sugar, egg whites, oil, lemon zest and vanilla. Stir into the flour mixture until the batter is just moistened but no flour is visible. (Don’t overmix; the batter may be slightly lumpy.) Spoon the batter into the muffin cups. Top each muffin with the raspberries.
  4. In a small bowl, stir together the streusel ingredients until the texture of coarse crumbs. Sprinkle over the muffins, gently pushing into the batter. Bake for 16 minutes, or until a wooden toothpick inserted in the center comes out clean. (Do not overbake or they will be dry.) (The USDA recommends cooking egg dishes to 160˚F.)
  5. Transfer the pan to a cooling rack. Let stand for 5 minutes. Carefully transfer the muffins to the rack. Let cool completely, about 20 minutes.
 

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