Blueberry Muffins With Almond Streusel

Blueberry Muffins With Almond Streusel

środa, 5 lutego 2014

Blueberry Muffins With Almond Streusel

Time: 30 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup quick-cooking oatmeal
• 1 cup granulated sugar or 1 cup Splenda sugar substitute
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups plain low-fat yogurt
• 1/2 cup 1% low-fat milk
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1/4 cup egg substitute
• 1 1/2 cups fresh blueberries
• cooking spray

Directions

• 1 Preheat oven to 400.
• 2 Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
• 3 Make a well in center of mixture.
• 4 Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
• 5 Add yogurt mixture to flour mixture.
• 6 Stir just until moist.
• 7 Gently fold in blueberries.
• 8 Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
• 9 Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
• 10 bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
• 11 Cook in pans 10 minutes on a wire rack.
• 12 remove from pans.
• 13 Serve warm or at room temperature.