3
¼ cups flour, divided
1 ¼ cups brown sugar, divided
1 Tbsp. baking powder
1 tsp. Vanilla
½ cup egg substitute
2 Tbsp. dry BUTTER BUDS, divided
¼ cup applesauce
1 cup fat-free caramel yogurt
¼ cup + 2 Tbsp. warm water, divided
¼ cup light chocolate syrup
¼ cup sugar
Preheat oven to 350 degrees. Spray muffin
pan with BUTTERMIST pan spray.
In a large bowl, combine 2 ½ cups
flour, ¾ cup brown sugar, 4 teaspoons
BUTTER BUDS and baking powder. Mix until
well blended. Add vanilla, egg substitute,
caramel yogurt, ¼ cup warm water
and applesauce; mix until dry ingredients
are moistened. Pour chocolate sauce over
batter and swirl until blended.
In a small bowl, combine ¾ cup flour,
sugar, 2 teaspoons BUTTER BUDS and ½
cup brown sugar; mix until crumbly. Sprinkle
2 tablespoons warm water over crumb mixture;
mix until well moistened, but crumbly. Fill
muffin cups and sprinkle with crumb mixture.
Bake in preheated oven 20-25 minutes, until
toothpick inserted in center comes out clean.
Serves: 12
Nutrition
per Serving:
Calories – 250
Carbohydrates – 57 g
Cholesterol - < 1 mg
Dietary Fiber – 1 g
Protein – 5 g
Sodium – 134 mg
Recipe courtesy of
Jyl Steinback, author of "Cook
Once, Eat for a Week." www.americashealthiestmom.com |
