Categories: Breakfast, Low-fat, Breads 
      Yield: 30 muffins 
  
           Vegetable cooking spray 
           -- optional 
  1 1/2 c  All-purpose flour 
    1/2 c  Wheat germ 
    1/2 c  Firmly packed brown sugar 
  2 1/2 ts Baking powder 
    1/2 ts Salt, optional 
    1/2 c  Apple butter 
    3/4 c  Skim milk 
      3 tb Margarine; melted 
      2    Egg whites; slightly beaten 
 
------------------------------STREUSEL TOPPING------------------------------ 
    1/8 ts Ground cinnamon 
      3 tb Wheat germ 
      2 tb Firmly packed brown sugar 
      1 tb All-purpose flour 
      1 tb Margarine; melted 
  
  Preheat oven to 400 F.  Line 30 mini-muffin pan cups or 12 medium muffin 
  cups with paper liners, or spray bottoms only wtih cooking spray. 
   
  In medium bowl, combine flour, wheat germ, brown sugar, baking powder and 
  salt; mix well. In small bowl, combine apple butter, milk, margarine and 
  egg whites until well blended.  Add to flour mixture, stirring just until 
  dry ingredients are moistened. 
   
  Fill muffin cups almost full with batter.  Prepare streusel topping (see 
  below); sprinkle evenly over batter, patting gently.  Bake mini-muffins 12 
  to 15 minutes, and larger muffins 20 to 22 minutes, or until wooden 
  toothpick inserted in center comes out clean.  Serve warm. 
   
  STREUSEL TOPPING: in small bowl, combine all ingredients; mix until well 
  blended. 
   
  Notes: To freeze, wrap muffins securely in foil or place in freezer bag. 
  Seal, label and freeze.  To reheat muffins, unwrap; microwave on High (100% 
  power) about 30 seconds per muffin. 
   
  Per Serving (1 mini-muffin): About 75 cal, 5 g pro, 13 g car, 2 g fat, 24% 
  cal from fat, 0 mg chol, 65 mg sod. 
   
  Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by 
  Karen Mintzias