Strawberry Streusel Muffins
PREP TIME: 10 min
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COOK TIME: 20 min
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YIELD: 6 muffins |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1 large egg |
| 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour | 1 large egg white |
| 1/4 cup sugar | 2 tbsps. Smucker's® Strawberry Preserves |
| 1 tsp. baking powder | STREUSEL TOPPING |
| 1/4 tsp. salt | 1/4 cup White Lily® Enriched Bleached All Purpose Flour |
| 1/4 cup Crisco® Pure Vegetable Oil | 2 tbsps. firmly packed brown sugar |
| 3 tbsps. milk | 1 tbsp. butter melted |
- Crisco® Original No-Stick Cooking Spray
- 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Crisco® Pure Vegetable Oil
- 3 tablespoons milk
- 1 large egg
- 1 large egg white
- 2 tablespoons Smucker's® Strawberry Preserves
- STREUSEL TOPPING
- 1/4 cup White Lily® Enriched Bleached All Purpose Flour
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon butter, melted
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 375°F. Coat 6-cup muffin pan lightly with no-stick cooking spray.
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2.
STIR flour, sugar, baking powder and salt together in medium bowl.
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3.
WHISK oil, milk, egg and egg white together in small bowl. Stir into dry ingredients just until moistened. Divide batter evenly in muffin cups, filling cups about half full. Spoon 1 teaspoon preserves in center of batter, pressing down slightly.
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4.
MIX together flour and brown sugar. Stir in melted butter using a fork to break up mixture to make crumbs. Sprinkle about 1 tablespoon on top of each muffin.
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5.
BAKE 20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Serve warm.
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