Low Fat Raspberry Streusel Muffins
Welcome, dear readers, to another mouthwatering recipe that will leave you wanting more. If you're a fan of muffins but also mindful of your calorie intake, you're in for a treat! These Low Fat Raspberry Streusel Muffins are an absolute delight, offering a burst of juicy raspberries in every bite. With a tender crumb and a buttery streusel topping, these muffins are a wholesome and satisfying choice for breakfast, brunch, or a delightful snack.
Equipment
- oven
- 1 6 cup jumbo (or 12 cup standard) muffin pan
- 1 small bowl
- 1 large bowl
- 1 separate bowl
Ingredients
- ¼ cup firmly packed light brown sugar
- 1 teaspoon cinnamon
- 1 cup skim milk
- ¼ cup unsweetened applesauce
- 2 tablespoons canola or olive oil
- ½ teaspoon vanilla extract
- 2 egg whites
- 1½ cups whole wheat pastry flour
- ½ cup all purpose flour
- ⅓ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups fresh raspberries
Instructions
- Preheat the oven to 400 degrees and spray a 6 cup jumbo (or 12 cup standard) muffin pan with nonstick cooking spray.
- Mix the brown sugar and cinnamon together in a small bowl and set aside.Combine the milk, applesauce, oil, vanilla and egg whites in a large bowl and whisk together well. In a separate (smaller) bowl, stir together the flour, sugar, baking powder and salt.
- Add the dry ingredients to the wet ingredients mixing until just moistened (batter will be lumpy). Fold in the raspberries.
- Divide the batter evenly among the muffin cups and sprinkle the brown sugar/cinnamon mixture evenly over the tops. Bake for 20 to 25 minutes (or until a toothpick inserted into the center of a muffin comes out clean).
- Cool in the pan for at least 10-15 minutes.
Notes
Customize the Muffins: Feel free to experiment with different berries or even a combination of berries for a unique twist. Blueberries, blackberries, or a mix of both would work wonderfully in this recipe.