Mini Coffee Cake Muffins

Mini Coffee Cake Muffins (Recipe adapted from Food.com)  

Can you tell I’m into making ‘mini’ things lately? Well, it’s perfect when you just need a little bite of something. It’s all about portion control folks!  These are good, but I would serve them warm, or with a little butter on the side, the whole wheat taste comes out a bit, so make sure each muffin have a good amount of pecans on it, it kinda covers the ‘whole-wheaty’ taste away.

Ingredients:

For the muffins:

·         6 tablespoons unsweetened applesauce

·         2 tablespoons unsalted butter, softened

·         1/3 cup sugar

·         2 eggs

·         1 teaspoon vanilla extract

·         1 cup whole wheat flour

·         1 cup all purpose flour

·         1 teaspoon baking soda

·         1 teaspoon baking powder

·         Dash salt

For the filling:

•                    1/4 cup brown sugar

•                    1/4 cup chopped pecans

•                    1 teaspoon cinnamon

Step 1:

Step 2:

Step 3:

Directions:

1.            To make the muffins: preheat oven to 375F. Grease a mini heart cake pan with nonstick cooking spray. Mix filling ingredients together and set aside.

2.            In a large bowl, cream butter, applesauce, sugar and eggs together. Add in vanilla. Gently stir in (with a spoon) flour, baking soda, baking powder and salt.

3.            Pour about 1/2 tablespoon batter into the bottom of the cavity. Add 1 teaspoon filling on top of batter. Cover filling with another 1/2 tablespoon batter. Sprinkle each with filling.

4.            Bake for 12 – 15 minutes, or until muffins are golden brown and a toothpick inserted comes out dry. Let muffins cool completely on a wire cooling rack. 

Nutritional information per muffin- Makes 24 mini muffin

Calories: 77

Fat: 2 grams

Carbohydrates: 12 grams

Fiber: 1 gram

Protein: 2 grams

Sugar: 4 grams