Receta Skinny Coffee Cake Muffins
Skinny Coffee Cake Muffins ~ Amazing muffins that are a little on the lighter side and taste like the “real” thing!
I’m officially done with all my Christmas festivities and I’m wearing the stretchy pants. I really need to get back to the exercise and moderation of sweets! Feeling a little like that too?
These Coffee Cake Muffins are “skinnied” up a little to help you get back into your jeans, but you aren’t able to tell! That’s a must for me.
I made a big batch of these up during my “vacation” over Christmas. The “vacation” I’ve decided I might need another vacation to recover from. On the plate was hosting two Christmas’s and being sick! YUCK! ‘Tis the season right?
My father-in-law is recovering from surgery and I may have sent a big plate of these out to my in-laws with the hubs and his Dad couldn’t even tell! Now that is a impressive task.
Even if you aren’t looking for a “skinny” recipe you will love these muffins. They are light, fluffy and loaded with cinnamon and pecans. The powdered sugar drizzle on top dresses them up and gives them a little “sweetness” that is a must in my book!
Skinny Coffee Cake Muffins
Ingredients
- 1/2 c. packed light brown sugar
- 1/4 c. chopped pecans
- 1 1/2 tsp ground cinnamon
- 1 c. granulated sugar
- 1/4 c. butter, softened
- 1/2 c. egg substitute
- 1 c. reduced-fat sour cream
- 2 Tbsp water
- 1 tsp vanilla extract
- 1 3/4 c. all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Cooking spray
- 3 tablespoons powdered sugar
- 1 tsp milk
Instructions
Preheat oven to 400 degrees. Place 18 muffin liners in muffin tin and spray with non-stick cooking spray.
In a small bowl combine brown sugar, pecans and cinnamon. Remove 3 Tbsp of mixture for topping of muffins. Set aside.
In a large bowl cream sugar and butter for about 3 minutes on medium speed. Add egg substitute and beat for 3 minutes. Ad sour cream, water and vanilla. Beat until combined.
In a large bowl whisk flour, baking powder, baking soda and salt.Make a well in the center of mixture and add sour cream. Stir until just combined.
Gently fold brown sugar mixture (remember to reserve 3 Tbsp for topping) into batter.
Spoon batter into prepare cups. Sprinkle batter with reserved brown sugar mixture.
Bake at 400 degrees for 25 minutes. or until they test done. Remove from oven and place muffins on wire rack immediately and cool for 10 minutes.
In a small bowl mixture together powdered sugar and milk stirring until smooth. Drizzle over muffins.
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http://www.julieseatsandtreats.com/2014/01/skinny-coffee-cake-muffins/
Recipe from: Cooking Light
More Muffins?
Healthy Zucchini Muffins
Caramel Apple Muffins
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