| Total sodium per serving: 41 mg |
Total calories per serving: 152 |
Servings: 12 |
Ingredients
- 2 cups all purpose flour
- 3 teaspoons Featherweight baking powder
- 1/8 tsp coarse sea salt
- 1/4 cup sugar or substitute (I used Stevia)
- 3 tablespoons melted unsalted butter, cooled slightly
- 1 large egg
- 1 cup 1%milk
Topping and Filling
1/2 cup brown sugar, loosely packed (used real brown sugar here)
1 1/2 tsp ground cinnamon
1 1/2 tbsp melted unsalted butter
Directions
1. Preheat oven to 400°. Generously grease a standard 12 cup muffin tin.
2. In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
3. Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
4. Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400° for 12 to 15 minutes, or untilmuffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
Makes 12 muffins – each muffin 152 calories (with Stevia), 41 mg sodium
Recipe from 77recipes.com, adapted for low sodium
