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Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform pan for about 40 minutes.

Source: Martha Stewart Living, December/January 1999


For the Crumb Topping

For the Cake


Cook's Notes

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 10 minutes.

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How would you rate this recipe?
  • 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.
  • lynn285738
    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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