Strawberry Streusel Muffins, slightly adapted from So Tasty, So Yummy
1/3 1/4 cup sugar
¼ cup butter Smart Balance 50/50 blend, softened
1 egg 1/3 cup egg substitute
2 1/3 cups all-purpose whole wheat pastry flour
4 teaspoons baking powder
½ teaspoon salt
1 cup 1% milk
1 teaspoon vanilla extract
1 1 1/2 cups fresh strawberries or frozen strawberries, chopped
¼ cup all-purpose whole wheat pastry flour
1 tablespoon light brown sugar (not packed)
½ teaspoon ground cinnamon
1 tablespoon unsalted butter smart balance light, room temperature
Preheat the oven to 375°F.
Cream the butter and sugar together in a bowl. Add the egg, milk and vanilla and mix well. In a separate bowl, combine flour, baking powder and salt. Gradually add to creamed mixture. Fold in strawberries.
Fill 12 paper-lined muffin cups with batter.
Streusel: combine the flour, sugar, cinnamon and salt in a small bowl. Cut in the butter, using a fork, until large, moist clumps form. Sprinkle a generous teaspoon over the muffin batter. Bake for 30-35 minutes or until browned.
Nutrition fact (per muffin): 157 calories, 4.2g fat, 1.2g saturated fats, 1.1 mg cholesterol, 318.8mg sodium, 27.1g carbohydrate, 3.6g dietary fiber, 7.3g sugars, 4.9g protein.