Instructions: Makes 1 dozen

Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray nine 2 3/4 X 1 1/2-inch nonstick muffin cups with oil. (Fill the remaining 3 cups half-full with water to keep them from smoking and pan from warping.)

To make streusel, mix brown sugar, flour, and cinnamon in a small bowl until well combined. Set aside.

In a large bowl, whisk together the dry ingredients for muffins. Set aside.

In another large bowl, beat the wet ingredients on high using a handheld mixer for about 2 minutes (until frothy).

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spoon just until moistened. Do not overmix.

Spoon about 1 heaping Tablespoon of batter into each prepared muffin cup. Sprinkle each with a scant teaspoon of streusel mix. Top with remaining batter and then remaining streusel.

Bake until the tops spring back when pressed gently in center, about 20 minutes. Do not overbake.

Cool in the pan for 10 minutes on a cake rack before removing from the cups.

Serving Ideas : Serve warm or cool completely on the rack.

Description: "Lowfat Cinnamon Muffins"

NOTES :
* indicates my substitutions (JaneStarr)

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