Wednesday, January 12, 2011


~ All You - 11/19/10

2/3 c. pecans, almonds or walnuts, finely chopped
1/3 c. packed light brown sugar
1/2 t. cinnamon
2 T. unsalted butter

4 T, unsalted butter, melted and cooled
2/3 c. sugar
2 eggs
1 t. vanilla
1 c. plain low-fat yogurt
2 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. salt

In a small bowl, combine streusel ingredients and cut butter into dry ingredients. Place in fridge while preparing muffins.

Preheat oven to 375 degrees. Line muffin tin with paper liners or coat with non-stick spray. In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir flour mixture into yogurt mixture until just combined.

Divide batter among muffin cups. Scatter streusel topping over each muffin and press lightly on crumbs to help them adhere to batter. Bake until tops are golden, 17 to 20 minutes. Remove from pan and cool on rack. Makes 12 muffins.

Notes: The streusel oozes everywhere if you make this as directed. The huge mess and waste of food makes me crabby, so I only use half of the streusel recipe.  

Linked up at: Eat at Home Ingredient Spotlight - yogurt & sour cream

1 comment:

The Boggs Family said...

That sounds really good! I think I will add that to my list for my next menu rotation ( I LOVE saying "next menu rotation!!!! Ha ha!). : )