We made this for breakfast this morning and oh-yummy! They are not too sweet, almost like a cornbread or a buttermilk pancake, but with the slightest hint of orange zest.
Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds
Muffins:
2 cups all-purpose flour (about 9 ounces)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
1/4 cup butter, melted
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 (8-ounce) container reduced-fat sour cream
Cooking spray
Preheat oven to 375°.
To prepare streusel, combine first 4 ingredients in a small bowl; set aside.
To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.
Yield: 15 servings (serving size: 1 muffin)
CALORIES 180 (32% from fat); FAT 6.3g (sat 3.2g,mono 2.3g,poly 0.4g); IRON 1mg; CHOLESTEROL 31mg; CALCIUM 77mg; CARBOHYDRATE 27.8g; SODIUM 277mg; PROTEIN 3.3g; FIBER 0.5g
Cooking Light, NOVEMBER 2005
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