For these Sour Cream Coffeecake Muffins, fold the batter just four times to swirl in the sugar mixture, not fully blend it. Yield: 18 servings (serving size: 1 muffin) Nutritional Information Amount per serving · Calories: 182 · Calories from fat: 28% · Fat: 5.7g · Saturated fat: 2.8g · Monounsaturated fat: 1.4g · Polyunsaturated fat: 0.6g · Protein: 2.9g · Carbohydrate: 30.4g · Fiber: 0.6g · Cholesterol: 14mg · Calcium: 53 Ingredients · 1/2 cup packed dark brown sugar · 1/4 cup chopped pecans · 1 1/2 teaspoons ground cinnamon · 1 cup granulated sugar · 1/4 cup butter, softened · 1/2 cup egg substitute I would use real egg · 1 cup reduced-fat sour cream · 2 tablespoons water · 1 teaspoon vanilla extract · 1 3/4 cups all-purpose flour (about 7 3/4 ounces) · 1 teaspoon baking powder · 1/2 teaspoon baking soda · 1/2 teaspoon salt · Cooking spray · 6 tablespoons powdered sugar · 3 teaspoons fresh orange juice · Dash of salt Preparation 1. Preheat oven to 400°. 2. Combine first 3 ingredients; set aside. 3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg ; beat 3 minutes. Beat in sour cream, water, and vanilla. 4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined. 5. Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times. 6. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes. 7. Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins. I would skip the drizzle stuff.
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