"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Crazy Crumbly Super Yummy Coffee Cake Muffins Recipe

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This recipe for Crazy Crumbly Super Yummy Coffee Cake Muffins, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Friday, July 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For Cakes:
2 cups moist-style yellow cake mix
3/4 cup fat-free sour cream
1/4 cup fat-free liquid egg substitute
2 oz. Torani Sugar Free Syrup, Hazelnut
1 tsp. cinnamon
For Crumb Topping:
1 1/2 cups Fiber One bran cereal
1/4 cup fat-free liquid egg substitute
1/4 cup no-sugar-added applesauce
3 tbsp. Splenda
1 tbsp. brown sugar (not packed)
1 tbsp. cinnamon

Directions:
Directions:
Preheat oven to 350 degrees. In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a dish, and add all other topping ingredients. Stir well, until mixture is completely mixed and crumbly. Set aside. Mix all cake ingredients together until thoroughly blended and free of lumps. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute batter among the cups. Bake for 10 minutes, and then remove pan from oven. Using your fingers to help form the crumbs, evenly top each cake with crumb mixture, lightly pressing crumbs into cake tops so they stick. Return pan to the oven, and bake for 5 minutes longer. Allow to cool before removing cakes from the pan. MAKES 12 SERVINGS

Tip! If you have trouble finding Torani SF Syrup, head to a Starbucks (or another fully stocked coffee joint) and order a few shots of the sugar-free stuff to go.

 

 

 

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