Nutritional Info

Nutrition Facts

Serving Size 1 (99g)

Calories 410
Calories from Fat 370 (90%)
Amount Per Serving %DIV
Total Fat 41.1g 63%
Saturated Fat 10.4g 52%
Monounsaturated Fat 27.7g
Polyunsaturated Fat 3g
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 123.8mg 5%
Potassium 108.9mg 2%
Total Carbohydrate 5.9g 2%
Dietary Fiber 0.6g 2%
Sugars 2.4g
Protein 0.8g 2%

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Recipe Description
This muffin is very low in fat and sodium, and lower than most muffins in calories. A bit denser than muffins cooked with oil, but oh so good. (I replaced the oil with homemade applesauce.)
Prep time
20 min
Cook time
27 min
Ready In
47 min


Serves Tool

Serves To:USMetric
1 Cup(c)  seedless golden raisins, packed
1 Teaspoon(t)  cinnamon, ground
2 1/2 Cup(c)  unbleached, all purpose flour
1 Cup(c)  low sodium buttermilk
1   large egg
2 Tablespoon(T)  orange zest, finely grated
2 Teaspoon(t)  vanilla extract
1   small to medium unpeeled apple, cored and diced
2/3 Cup(c)  applesauce
1 1/3 Cup(c)  light brown sugar, not packed
1 Tablespoon(T)  featherweight or ener-g baking powder
1/2 Cup(c)  unsalted walnuts, finely chopped
1 Teaspoon(t)  cinnamon, ground
1/3 Cup(c)  brown sugar, not packed
1 Tablespoon(T)  unsalted butter, softened
2 Teaspoon(t)  ener-g low sodium baking soda


Preheat the oven to 400° F. Prepare the topping. Mix together the topping ingredients with a fork. When mostly combined, use your fingertips to bring together completely in large lumps. Set aside. Spritz a 12 cup muffin pan with spray olive oil if not non stick, and dust evenly and completely with flour. In a large mixing bowl, combine the egg, oil, orange zest, sugar and vanilla with a wooden spoon. When combined, add the buttermilk, stirring as you do. In a separate bowl, sift together the flour and cinnamon. Stir into the wet batter until smooth. Add the raisins, stirring briefly again with the wooden spoon. Just when ready to bake, stir in the Featherweight and Ener-G for about 1 minute, or until well mixed. Now working quickly to preserve the baking powder strength, spoon the batter quickly into the muffin tins up to the top of each cup. Crumble the streusel mixture evenly over each muffin. Immediately place in the preheated oven and bake for 15 minutes. Reduce the oven temperature to 350° F and bake for another 12 minutes. (If making Texas-size muffins, bake at 350° F for another 15 to 18 minutes.) Test with a cake tester or toothpick at the appropriate time as listed above. Cool the muffins on rack for a few minutes, then remove from the pan and let the muffins cool on a rack or serve hot. Cooled muffins may be stored in ziplock bags. Reheat for a short time in your microwave on a low setting.

Additional notes

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