APPLE BUTTER STREUSEL MUFFINS

FOR THE STREUSEL TOPPING:
3 tbsp wheat germ
2 tbsp firmly packed brown sugar
1 tbsp all-purpose flour
1 tbsp margarine; melted
1/8 tsp ground cinnamon
FOR THE MUFFINS:
1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup firmly packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt (optional)
3/4 cup skim milk
1/2 cup apple butter
2 egg whites; slightly beaten
3 tbsp margarine; melted

Preheat oven to 400 degrees F. Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners, or spray bottoms only with cooking spray.

In small bowl, combine all ingredients for the streusel topping; mix until well blended. Set aside.

In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt; mix well.

In small bowl, combine milk, apple butter, egg whites, and margarine until well blended. Add to flour mixture, stirring just until dry ingredients are moistened. Fill prepared muffin cups almost full with batter.

Sprinkle streusel topping evenly over batter, patting gently.

Bake mini-muffins 12 to 15 minutes, and larger muffins 20 to 22 minutes, or until wooden toothpick inserted in center comes out clean. Serve warm.

TO FREEZE:
Wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat muffins, unwrap; microwave on High (100% power) about 30 seconds per muffin.

Makes 12 muffins or 30 mini-muffins
Source: Woman's Day Low-Fat Meals (Volume IV, Number 3)