Serves: 36
Total Calories: 71
1. Heat oven to 400°F. Spray 36 miniature muffin cups with nonstick cooking spray. In small bowl, combine all topping ingredients mix well. Set aside.
2. In medium bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, nutmeg and salt mix well. In another small bowl, beat egg slightly. Add milk, oil and almond extract beat well. Add all at once to flour mixture stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups. Sprinkle topping evenly over batter in cups.*
3. Bake at 400°F. for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.
Tip: * If necessary to bake muffins in batches, batter can be held at room temperature for 30 minutes.
High Altitude (above 3500 feet): Decrease baking powder to 2 teaspoons. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Mini-Muffin * Calories: 70 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 60 mg 3% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
See Cook's Note: How to Prepare Muffins
This Almond Streusel Mini-Muffins recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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