Serves: 5
Total Calories: 467
Yield: 10-12 Muffins

DRY INGREDIENTS
1 1/2 cups unbleached flour
1 cup whole wheat flour
1/4 cup light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup triple strength coffee
1/2 cup nonfat yogurt
1/2 cup honey
2 large egg whites
1 1/2 teaspoons vanilla extract
CRUMBLE TOPPING
1/8 cup whole wheat flour
1/4 cup unbleached flour
3 tablespoons dark brown sugar
2 tablespoons light margarine softened

1. Preheat the oven to 400°F.

2. To prepare the crumble topping, combine the flours and brown sugar in a medium bowl. Using a pastry blender or two knives, cut the margarine into the mixture to form crumbles. Set aside.

3. Sift the dry ingredients together in a large bowl.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the crumble topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 467
Calories from Fat: 16

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