MAKEOVER LEMON STREUSEL MUFFINS

Makeover Lemon Streusel Muffins image

These delightful muffins mimic the great coffee shop treats, but because they use reduced-fat lemon yogurt and egg whites instead of whole eggs, they're much, much lighter.-Calvin Hwang, La Mesa, California

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 18

Ingredients

1/4 cup butter, softened
3/4 cup sugar
2 large egg yolks, room temperature
1 teaspoon grated lemon zest
1 cup cake flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup lemon juice
1/2 cup lemon yogurt
4 large egg whites, room temperature
STREUSEL:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon cold butter
1/4 cup chopped walnuts

Steps:

Preheat oven to 375°. In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon zest. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt., In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Stir in walnuts. Sprinkle over muffins. Bake until a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 226 calories, Fat 7g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.