Muffins are one of those deceptively high calorie foods. I remember walking into a Dunkin Donuts one time and comparing the calories of the donuts and muffins. Surprisingly the muffins (likely larger than one serving size) had twice the calories of the donuts. One muffin had almost 600 calories.
My philosophy on healthy eating is not depriving yourself of any certain foods, but rather finding a healthy balance OR healthier versions of certain foods. Muffins are an example of a food I would recommend to find healthier versions. Finding healthier versions of muffins is not easy to do, which is what led me to this current recipe “Low Fat Coffee Cake Muffins”.
According to the Food and Drug Administration foods with 3 grams of fat or less are considered “low fat”. These muffins fit the guidelines perfectly with only 2.8 grams of fat per serving. I substituted a large amount of the fat (butter) for either lower fat or fat free products such as light butter spreads and applesauce. Both substitutes keep the delicious flavor while maintaing superb moisture. Did I mention how delicious these muffins taste?!
1/4 cup light buttery spread (ie. Smart Balance light buttery spread) OR butter, softened
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup plain low fat yogurt
2 tablespoons low fat milk
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 2/3 cup enriched white flour (or wheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
1 teaspoon cinnamon
cup cake liners in muffin pan
streusel ingredients (brown sugar and cinnamon) together in a small bowl
beat together buttery spread (or butter), apple sauce, vanilla, sugar , yogurt, and eggs on
soda, baking powder, and salt
and beat on low speed until well mixed (but do not overmix)
cups. Top with half of the streusel mixture, then remaining batter, and top