Entry #1575, September 8, 2012

It’s back to school and everything seems to be on the go. With all the preparations your kids need to do in the morning, eating breakfast at home is not viable at times. Well, the best way to avoid skipping out breakfast is to have them a breakfast on the go! The Crumb Cake Muffins recipe is great anytime and can be pre-made over the weekend. A delicious and nutritious breakfast for you and your kids.

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Weekend Snack : Crumb Cake Muffins

Add pumpkin or applesauce to your crumb cake recipe!

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Ingredients

• 1/2 cup rolled oats
• 1/4 cup packed light-brown sugar
• 2 tablespoons finely chopped candied ginger
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 2 large egg whites, lightly beaten
• Vegetable-oil cooking spray

Crumb muffins are delicious anytime of year.

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Directions

1. In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
2. Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
3. Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping for cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.

Make sure to store muffins in an airtight container to prevent moisture. This is best served when warm.

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