Raspberry Streusel Muffins
Whole grain sorghum is an excellent source of fiber and protein. Experience the mild, nutty flavor that whole grain sorghum flour brings to these muffins.
Recipe developed by American Heart Association
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- Cooking spray
- 1 1/2 cups whole grain sorghum flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 cup low-fat buttermilk
- 1/3 cup firmly packed light brown sugar
- 3 large egg whites
- 1/4 cup canola or corn oil
- 2 teaspoons grated lemon zest (from 1 medium lemon)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen, unsweetened raspberries (thawed if frozen)
2 tablespoons whole grain sorghum flour
- 2 tablespoons light brown sugar
- 2 tablespoons uncooked quick-cooking rolled oats
- 2 tablespoons chopped pecans
- 2 tablespoons light tub margarine
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 400˚F. Lightly spray a standard 12-cup muffin pan with cooking spray.
- In a large bowl, stir together the sorghum flour, 1 teaspoon cinnamon and the baking soda.
- In a medium bowl, whisk together the buttermilk, 1/3 cup brown sugar, egg whites, oil, lemon zest and vanilla. Stir into the flour mixture until the batter is just moistened but no flour is visible. (Don’t overmix; the batter may be slightly lumpy.) Spoon the batter into the muffin cups. Top each muffin with the raspberries.
- In a small bowl, stir together the streusel ingredients until the texture of coarse crumbs. Sprinkle over the muffins, gently pushing into the batter. Bake for 16 minutes, or until a wooden toothpick inserted in the center comes out clean. (Do not overbake or they will be dry.) (The USDA recommends cooking egg dishes to 160˚F.)
Transfer the pan to a cooling rack. Let stand for 5 minutes. Carefully transfer the muffins to the rack. Let cool completely, about 20 minutes.