Apple Butter-Streusel Muffins

• 1 vegetable cooking spray (optional) or 30 mini-muffin papers or 12 regular muffin papers.
• 1-1/2 cups (350 ml) all-purpose flour
• 1/2 cup (125 ml) wheat germ
• 1/2 cup (125 ml) firmly packed brown sugar
• 2-1/2 tsp (12.5 ml) baking powder
• 1/2 tsp (2 ml) salt, optional
• 1/2 cup (125 ml) apple butter
• 3/4 cup (175 ml) skim milk
• 3 tablepsoons margarine, melted
• 2 egg whites, slightly beaten
• 1/8 tsp (1 ml) ground cinnamon
• 3 tbsp (45 ml) wheat germ
• 2 tbsp (30 ml) firmly packed brown sugar
• 1 tbsp (15 ml) all-purpose flour
• 1 tbsp (15 ml) margarine, melted

1. Preheat oven to 400 degrees (200 C.).
2. Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners, or spray bottoms only wtih cooking spray.
3. In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt; mix well.
4. In small bowl, combine apple butter, milk, margarine and egg whites until well blended.
5. Add to flour mixture, stirring just until dry ingredients are moistened.
6. Fill muffin cups almost full with batter.
7. In small bowl, combine ground cinnamon, wheat germ, brown sugar, all-purpose flour, margarine and mix until well blended.
8. Sprinkle evenly over batter, patting gently.
9. Bake mini-muffins 12 to 15 minutes, and larger muffins 20 to 22 minutes, or until wooden toothpick inserted in center comes out clean.
10. Serve warm.

vegetable cooking spray, flour, germ, brown sugar, baking powder, salt, apple butter, milk, margarine, egg whites, ground cinnamon, germ, brown sugar, flour, margarine

Taken from online-cookbook.com/goto/cook/rpage/000FB7 (may not work)