Gingerbread Coffeecake Muffins
Preheat oven to 375 degrees F. Coat 12 muffin cups with cooking spray.Advertisement
To make streusel: Blend 1/4 cup flour, 3 tablespoons brown sugar, 1 tablespoon crystallized ginger and 1/2 teaspoon cinnamon together in a small bowl. Sprinkle with 1 tablespoon oil and blend until crumbly.
To make muffin batter: Whisk egg, egg white and 1/2 cup brown sugar in a medium bowl until smooth. Add fruit puree fat replacement (or Lekvar), molasses, yogurt, 1/4 cup oil and 3 tablespoons crystallized ginger; whisk until blended. Whisk 2 1/4 cups flour, ground ginger, 2 teaspoons cinnamon, cloves, pepper, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
Spoon batter into prepared muffin cups and sprinkle with the streusel. Bake until tops spring back when touched lightly, 20 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
4 other carbohydrate, 1 fat