Sour Cream Coffeecake Muffins

Sour Cream Coffeecake Muffins
Photo by Jan Smith

Ingredients

  • 1 ¾ cups all-purpose flour (about 7 3/4 ounces)
  • 2 tablespoons water
  • Dash of salt
  • ½ cup packed dark brown sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 cup granulated sugar
  • ½ cup packed dark brown sugar
  • + 27 more ingredients
    • 2 tablespoons water
    • ½ cup egg substitute
    • 3 teaspoons fresh orange juice
    • 6 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup reduced-fat sour cream
    • ½ teaspoon salt
    • 1 ¾ cups all-purpose flour (about 7 3/4 ounces)
    • 6 tablespoons powdered sugar
    • 3 teaspoons fresh orange juice
    • 1 teaspoon baking powder
    • ¼ cup chopped pecans
    • 1 teaspoon vanilla extract
    • ½ cup egg substitute
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon salt
    • 1 cup granulated sugar
    • Dash of salt
    • Cooking spray
    • ½ teaspoon baking soda
    • ¼ cup butter, softened
    • ¼ cup chopped pecans
    • 1 cup reduced-fat sour cream
    • ¼ cup butter, softened
    • Cooking spray

Preheat oven to 400°. Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla. Lightly spoon flour into dry measuri...

View full recipe at My Recipes

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