Heart Healthy
Whole grain sorghum is an excellent source of fiber and protein. Experience the mild, nutty flavor that whole grain sorghum flour brings to these muffins.
This recipe is supported by Sorghum Checkoff.
Print Recipe
Raspberry Streusel Muffins
Whole grain sorghum is an excellent source of fiber and protein. Experience the mild, nutty flavor that whole grain sorghum flour brings to these muffins.
This recipe is supported by Sorghum Checkoff.
-
Servings:
12
-
Serving Size :
1 muffin
Ingredients
Muffins
-
Cooking spray -
-
1 teaspoon cinnamon -
3/4 teaspoon baking soda -
3/4 cup buttermilk -
1/3 cup light brown sugar -
3 large egg whites -
1/4 cup canola or corn oil -
2 teaspoons lemon zest -
1 teaspoon vanilla extract -
1 cup raspberries
Streusel
-
-
2 tablespoons light brown sugar -
quick-cooking oats -
2 tablespoons pecans -
margarine -
1/2 teaspoon cinnamon
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 400˚F. Lightly spray a standard 12-cup muffin pan with cooking spray. -
In a large bowl, stir together the sorghum flour, 1 teaspoon cinnamon and the baking soda. -
In a medium bowl, whisk together the buttermilk, 1/3 cup brown sugar, egg whites, oil, lemon zest and vanilla. Stir into the flour mixture until the batter is just moistened but no flour is visible. (Don’t overmix; the batter may be slightly lumpy.) Spoon the batter into the muffin cups. Top each muffin with the raspberries. -
In a small bowl, stir together the streusel ingredients until the texture of coarse crumbs. Sprinkle over the muffins, gently pushing into the batter. Bake for 16 minutes, or until a wooden toothpick inserted in the center comes out clean. (Do not overbake or they will be dry.) (The USDA recommends cooking egg dishes to 160˚F.) -
Transfer the pan to a cooling rack. Let stand for 5 minutes. Carefully transfer the muffins to the rack. Let cool completely, about 20 minutes.
Nutrition Facts
Raspberry Streusel Muffins
Calories
Protein
FiberNutrition Facts
| Calories | 167 | |
|---|---|---|
| Total Fat | 7.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.0 g | |
| Monounsaturated Fat | 4.0 g | |
| Cholesterol | 1 mg | |
| Sodium | 140 mg | |
| Total Carbohydrate | 24 g | |
| Dietary Fiber | 2 g | |
| Sugars | 10 g | |
| Added Sugars | 8 g | |
| Protein | 3 g | |
Dietary Exchanges
1 starch, 1/2 other carbohydrate, 1 fat
-
Servings:
12
-
Serving Size :
1 muffin
Ingredients
Muffins
-
Cooking spray -
-
1 teaspoon cinnamon -
3/4 teaspoon baking soda -
3/4 cup buttermilk -
1/3 cup light brown sugar -
3 large egg whites -
1/4 cup canola or corn oil -
2 teaspoons lemon zest -
1 teaspoon vanilla extract -
1 cup raspberries
Streusel
-
-
2 tablespoons light brown sugar -
quick-cooking oats -
2 tablespoons pecans -
margarine -
1/2 teaspoon cinnamon
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 400˚F. Lightly spray a standard 12-cup muffin pan with cooking spray. -
In a large bowl, stir together the sorghum flour, 1 teaspoon cinnamon and the baking soda. -
In a medium bowl, whisk together the buttermilk, 1/3 cup brown sugar, egg whites, oil, lemon zest and vanilla. Stir into the flour mixture until the batter is just moistened but no flour is visible. (Don’t overmix; the batter may be slightly lumpy.) Spoon the batter into the muffin cups. Top each muffin with the raspberries. -
In a small bowl, stir together the streusel ingredients until the texture of coarse crumbs. Sprinkle over the muffins, gently pushing into the batter. Bake for 16 minutes, or until a wooden toothpick inserted in the center comes out clean. (Do not overbake or they will be dry.) (The USDA recommends cooking egg dishes to 160˚F.) -
Transfer the pan to a cooling rack. Let stand for 5 minutes. Carefully transfer the muffins to the rack. Let cool completely, about 20 minutes.