I made these last night for my husband and they're really good. I don't really like to use applesauce in recipes, but if I make these again, I'd probably cut the margarine in the batter to 2 T and add 2-3 T applesauce, and increase the margarine in the streusel back up to 2 T. (The original recipe had 2 T but I cut it to 1 T -- it tastes fine this way, but it takes quite awhile to get it sufficiently cut in.)
The following is adapted from the original recipe in "Better Homes & Gardens New Cook Book".
Coffee Cake Muffins
Streusel: 3 T flour 3 T brown sugar 1/4 t ground cinnamon 1 T margarine
Muffin batter: 1 1/2 C flour 1/2 C sugar 1 t baking powder 1/2 t cinnamon 1/4 t ground ginger 1/4 t baking soda 1/4 t salt 3 T margarine 3 egg whites 1/2 T vinegar or lemon juice 1/2 C rice or low-fat soy milk (approx)
Grease 12 muffin cups with Pam or use paper/foil liners. (I used paper and once the muffins were cool, they did not stick to the paper.)
In a glass measuring cup, add vinegar or lemon juice. Pour in rice/soy milk until equal to 1/2 C. Stir briskly a few times to mix and set aside.
In a small mixing bowl, stir together streusel ingredients except margarine. Cut in margarine until crumbly. Set aside.
In a separate mixing bowl, stir dry ingredients together.
In yet another bowl, melt the 3 T margarine. Add the egg whites and the fake sour milk. Mix together and pour into the bowl w/ dry ingredients. Stir until just moistened -- batter will be lumpy.
To prepare muffins --
Pour in a small amount of batter at the bottom of each muffin cup (a little bit more than needed to completely cover the bottom of each cup). Top batter with a layer of HALF the streusel mixture. Add the rest of the batter into the muffin cups and top with the remaining half of the streusel mixture.
Bake 15-18 minutes or until golden.
Adapted recipe is approx 25% calories from fat.
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC