Coffee Cake Muffins
|1 ½||cups unbleached flour|
|1/2||cup Sugar In The Raw®|
|2||teaspoons baking powder|
|1/4||cup cold butter, cut into 4 pieces|
|1/4||cup Sugar In The Raw®|
|1/4||cup chopped walnuts|
|1||tablespoon softened butter|
|1||tablespoon all-purpose flour|
|1||teaspoon ground cinnamon|
Preheat oven to 375°F
Stir together dry ingredients. Cut in butter with a pastry blender or two knives until mixture is crumbly. In a separate bowl, combine milk and egg; stir into flour mixture, stirring until just moistened. Mixture will resemble a soft dough.
In a small bowl, combine filling ingredients. Using half the batter, press into 12 greased 2½-inch muffin cups. Sprinkle with filling and top with remaining batter. Bake at 375°F for 20 to 25 minutes or until knife inserted in the center comes out dry.
Tip: It's easier to press batter into cups if you first dust your fingers with flour since the batter is sticky.
Per Serving (1 muffin): 175 calories, 4 g protein, 7 g fat (3g saturated fat), 25 g carbohydrate, 30 mg cholesterol, 175 mg sodium.