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Crumb Cake Muffins

These muffins are best eaten still warm from the oven. If you need to make them a day ahead, store them in an airtight container, and reheat in a 350 degree oven for about ten minutes. The batter can also be used to make coffee cake; bake it in an eight-inch springform pan for about forty minutes.

  • Yield: Makes 12
Crumb Cake Muffins

Source: Martha Stewart Living, December/January 1999/2000

Ingredients

  • 1/2 cup rolled oats
  • 1/4 cup packed light-brown sugar
  • 2 tablespoons finely chopped candied ginger
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large egg whites, lightly beaten
  • Vegetable-oil cooking spray

Directions

  1. In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.

  2. Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.

  3. Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.

Reviews (4)

  • Cindylb 11 Oct, 2013

    Per Serving: 182 Calories; 8g Fat (38.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
    They look really tasty, I can't wait to try them.

  • lbrukx 8 Oct, 2011

    I was very skeptical upon putting these in the oven; didn't think the 'lightly beaten' egg whites folded into the batter quite worked like it was supposed to. But, they were quite good, and no one could believe it when I said they were almost fat free. Used fat-free plain yogurt instead of buttermilk. I definitely recommend the candied ginger; gives it a nice kick.

  • skylarmoon 16 Jan, 2011

    I would like to know what the nutritional information is on this muffin ??

  • ParisPastry 18 Apr, 2010

    These were really nice! I substitued the candied ginger for some ground ginger and it was fine. Loved the crunchy oats

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