Recipe(tried): Sour Cream Coffeecake Muffins

I made these this morning. They are terrific! It's important to make sure you beat the sugar and butter the full 3 minutes, along with beating for another three minutes after adding the egg substitute. Spraying the paper muffin cups with cooking spray really works well. My muffins were done almost 10 full minutes before the 25 minutes were up, be sure to check them periodically with a wooden pick.

SOUR CREAM COFFEECAKE MUFFINS
Source: Cooking Light

Fold the batter just four times to swirl in the sugar mixture, not fully blend it.

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

Preheat oven to 400 degrees F.

Combine brown sugar, pecans and cinnamon. Set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water and vanilla.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda and salt in a large bowl, stirring well with a whisk. Make a well in the center of the flour mixture; add sour cream mixture. Stir just until combined.

Place 3 Tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold into batter 4 times.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture.

Bake at 400 degrees F. for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.

Combine powdered sugar, juice and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.

Yield: 18 muffins.