Sour Cream Muffins with Poppy Seed Streusel

Keep these orange-scented muffins around during the holidays for a quick breakfast or sweet snack.

Yield: 15 servings (serving size: 1 muffin)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

180 (32% from fat)

Fat:

6.3g (sat 3.2g,mono 2.3g,poly 0.4g)

Protein:

3.3g

Carbohydrate:

27.8g

Fiber:

0.5g

Cholesterol:

31mg

Iron:

1mg

Sodium:

277mg

Calcium:

77mg