Makeover Lemon Streusel Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These delightful muffins mimic the great coffee shop treats, but because they use reduced-fat lemon yogurt and egg whites instead of whole eggs, they're much, much lighter. Calvin Hwang - La Mesa, California Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
2 egg yolks |
1 teaspoon grated lemon peel |
1 cup cake flour |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup lemon juice |
1/2 cup lemon yogurt |
4 egg whites |
streusel: |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
1/4 teaspoon ground nutmeg |
1 tablespoon cold butter |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt.
2. In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.
3. For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Stir in walnuts. Sprinkle over muffins. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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