Saturday, January 26, 2008

As good as light muffins get

I'm still on my New Year's quest to eat healthier/lose weight, and this is the latest breakfast recipe I've tried. These Sour Cream Coffeecake Muffins were moist and tender, and swirled with cinnamon-y goodness. In fact, they are almost too good. I can polish one off in four bites and could easily eat three muffins in a sitting. At around 180 calories each, that would be like making a trip to Dunkin' Donuts! I also found it hard to stay away from them during the day. But one of these with a banana is a satisfying and enjoyable way to start the day. Next time I make them, I'll probably freeze them and take out a few at a time so there's less of a temptation to indulge in too many.

Sour Cream Coffeecake Muffins

Adapted from Cooking Light

1/2 cup packed dark brown sugar
1/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened
2 eggs
1 cup reduced-fat sour cream
2 Tablespoons water
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup King Arthur white whole wheat flour (can use all all-purpose)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
6 Tablespoons powdered sugar
2 Tablespoons skim milk

Preheat oven to 400 degrees F.

Combine first dark brown sugar, pecans and cinnamon. Set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg; beat 3 minutes. Beat in sour cream, water, and vanilla.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.

Place 3 Tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400 degrees for 18-20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.

Combined powdered sugar and milk in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.

Makes 18 muffins. Roughly 182 calories and 5.7 grams of fat per muffin.

3 comments:

Emiline said...

Way to stick with your diet! That's impressive.
I'm trying to eat a little better, myself.
These muffins look delicious. I think I enjoy Cooking Light more and more, everyday. I read it at work when I'm supposed to be doing my job.

Hendria said...

We will be trying these... :)

Haley said...

We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

http://blog.keyingredient.com/

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