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.
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).
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.