Lemon Streusel Cuffins
|Cake and pastry flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||2 Teaspoon (Around 10 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Granulated sugar||1 3⁄4 Cup (28 tbs) (Around 425 milliliter)|
|Fresh lemon juice||15 Milliliter (Around 1 tablespoon)|
|Grated lemon zest||1 Teaspoon (Around 5 milliliter)|
|Non fat plain yogurt||8 Ounce (Around 250 G)|
|Vegetable oil||45 Milliliter (Around 3 tablespoon)|
|Vanilla||1⁄2 Teaspoon (Around 2 milliliter)|
|Egg whites||4 Large|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Uncooked oats||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Cinnamon||1⁄4 Teaspoon (Around 1 milliliter)|
In a large mixer bowl, combine flour, baking powder and salt.
In another bowl, beat together sugar, juice, zest, yogurt, oil and vanilla.
Pour into flour mixture and beat on low speed just until well blended.
In a small bowl, beat egg whites until stiff peaks form.
Fold into batter.
In another bowl, combine brown sugar, oats and cinnamon.
Spoon batter into prepared muffin tins, filling cups three-quarters full.
Sprinkle with streusel topping.
Bake in preheated oven for 35 to 40 minutes.
NOTE: I usually make the streusel topping first by mixing all the ingredients together in a bowl and then set if aside until needed.
HINT: When you buy cello-wrapped cupcakes or muffins and the wrapper is stuck to the frosting, hold the package under cold water for 1 minute.
The wrapper will come off clean.