Raspberry Crumble Muffins

Serves: 12
Total Calories: 147


1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 cups all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen raspberries (thawed and drained)


1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Mix brown sugar and cinnamon set aside.
2. Beat milk, applesauce, oil, vanilla and egg product in large bowl. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in raspberries. Divide batter evenly among muffin cups. Sprinkle brown sugar mixture evenly over tops of muffins.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

1 serving

Calories 155 (Calories from Fat 25)
Fat 3g (Saturated 0g)
Cholesterol 0mg
Sodium 240mg
Carbohydrate 30g (Dietary Fiber 1g)
Protein 3g

% DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 10% Iron 8%

DIET EXCHANGES: 1 Starch, 1 Fruit, 1/2 Fat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 147
Calories from Fat: 24

This Raspberry Crumble Muffins recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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