Almond-pumkin Muffins With Struesel Topping

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Almond-pumkin Muffins With Struesel Topping

breads

1/3 cup margarine (reduced calorie)
1 cup brown sugar
1/3 cup light molasses
2 egg whites
1 cup pumpkin
1 cup oat bran
1 cup flour
1 tablespoon pumkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt (optional)
1/2 cup whole almonds (chopped)
----STRUESSEL TOPPING----
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoon flour
1 tablespoon margarine

Preheat oven to 350 and spray muffin cups with cooking spray. Cream together magarine, sugar, and molasses. Add egg whites and pumkin. Add dry ingredients and stir until moistened. Add almonds. Fill muffin cups 3/4 full. Combine struessel topping ingredients, cutting in margarine until mixture is crumbly. Sprinkle struessel topping over muffin batter. Bake for 35-40 minutes until wooden pick comes out clean.