Monday, April 11, 2011

Cinnamon Crumble Coffee Cake

The only tricky part about these is getting the topping to crumble right. It's a little bit sticky but just clump it on and you're good to go.

For the cupcakes
2 cups moist-style yellow cake mix (1/2 of an 18.25-oz. box)
3/4 cup fat-free sour cream
1/4 cup fat-free liquid egg substitute (we used egg whites)
2 oz. (1/4 cup) sugar free syrup
1 tsp. cinnamon

For the Crumb Topping
1 1/2 cups Fiber One bran cereal (original)
1/4 cup fat-free liquid egg substitute (egg whites)
1/4 cup no-sugar-added applesauce
3 tbsp. Sweetener (truvia)
1 tbsp. brown sugar (not packed)
1 tbsp. cinnamon

Preheat oven to 350 degrees.

In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a dish, and add all other topping ingredients. Stir well, until mixture is completely mixed and crumbly. Set aside.
Mix all cake ingredients together until thoroughly blended and free of lumps.

Spray a 12-cup muffin pan with nonstick spray. Evenly distribute batter among the cups. Bake for 10 minutes, and then remove pan from oven.

Using your fingers to help form the crumbs, evenly top each cake with crumb mixture, lightly pressing crumbs into cake tops so they stick. Return pan to the oven, and bake for 5 minutes longer. Allow to cool before removing cakes from the pan.


PER SERVING (1 coffee cake): 124 calories, 2g fat, 209mg sodium, 27g carbs, 4g fiber, 11g sugars, 3g protein
These muffins have an AWESOME flavor. They make a great treat on a cold day, or for breakfast, or anytime!

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