2 cups all purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 eggs 1-1/2 cup reduced-fat sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped peeled tart apple
1 cup dried cranberries
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries.
Coat muffin cups with nonstick cooking spray or use paper liners. Fill two-thirds full with batter.
For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 375 degrees for 20 to 25 minutes, or until a toothpick comes out clean when inserted in center of a muffin.
Cool for five minutes before removing from pans to wire racks.
Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 192; Total Fat: 6g; Saturated Fat: 4g; Cholesterol: 40mg; Sodium: 199mg; Carbohydrates: 31g; Fiber: 1g; Protein: 4g
Diabetic exchanges: 2 starch, 1 fat.
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