My entry today is later in the day because the muffins I made last night only rated a 7, 9, and 6, according to my kids. So today, I re-worked the recipe and got a 9.5, 10, and 9. Here’s the improved recipe:

Topping/Filling
2 tbsp all-purpose flour
1 tbsp butter
2 tablespoons sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon  nutmeg
pinch of ancho chili powder (optional)

Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 Tbs baking powder
1/2 tsp salt
1 egg
1 cup nonfat milk
1/2 cup water
1/4  cup unsweetened applesauce
1/4 cup low-fat sour cream

Preheat the oven to 400°. Spray a 12-muffin tin with nonstick spray.

Mix together the butter, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and 2 tablespoons flour until the mixture resembles crumbs. Set aside.

Mix the remaining flours, baking powder and salt in a medium bowl. In a large bowl, mix remaining sugar, egg, milk, applesauce, sour cream, and water. Stir the dry mixture into the wet mixture just until moistened.

Spoon  half of the batter into the twelve cups in a muffin pan. Top with half of the cinnamon mixture, and then the rest of the batter, and then finish with the rest of the cinnamon mixture.

Bake for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool.

Servings: 12

Nutrition Facts
Nutrition according to Living Cookbook (per serving): 135 calories, 20 calories from fat, 2.3g total fat, 22.5mg cholesterol, 236.4mg sodium, 107.7mg potassium, 25.7g carbohydrates, 2.3g fiber, 7.5g sugar, 4g protein