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  Apple butter-streusel muffins
 
Yield: 30 Muffins
Veg
 
1 1/2 c All-purpose flour      1/2 c Wheat germ
1/2 c Firmly packed brown sugar      2 1/2 ts Baking powder
1/2 ts Salt optional      1/2 c Apple butter
3/4 c Skim milk      3 tb Margarine; melted
2 Egg whites; slightly beaten MMMMM----------------------STREUSEL TOPPING---------------------------      1/8 ts Ground cinnamon
3 tb Wheat germ      2 tb Firmly packed brown sugar
1 tb All-purpose flour      1 tb Margarine; melted
 Preheat oven to 400 F. Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners or spray bottoms only wtih cooking spray. In medium bowl combine flour wheat germ brown sugar baking powder and salt; mix well. In small bowl combine apple butter milk margarine and egg whites until well blended. Add to flour mixture stirring just until dry ingredients are moistened. Fill muffin cups almost full with batter. Prepare streusel topping (see below); sprinkle evenly over batter patting gently. Bake mini-muffins 12 to 15 minutes and larger muffins 20 to 22 minutes or until wooden toothpick inserted in center comes out clean. Serve warm. STREUSEL TOPPING: in small bowl combine all ingredients; mix until well blended. Notes: To freeze wrap muffins securely in foil or place in freezer bag. Seal label and freeze. To reheat muffins unwrap; microwave on High (100% power) about 30 seconds per muffin. Per Serving (1 mini-muffin): About 75 cal 5 g pro 13 g car 2 g fat 24% cal from fat 0 mg chol 65 mg sod. Source: Woman's Day 'Low-Fat Meals' (Volume IV Number 3) Typed for you by Karen Mintzias

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