Coffee Cake Cupcakes

These coffee cake cupcakes are easy to make and very tasty. I've learned that nonfat yogurt can be substituted (1:1) for oil to make them healthier and the taste and texture is still yummy, sometimes better! This recipe also uses whole wheat flour, flax meal, and Egg Beaters to reduce the fat, but the taste is still awesome. Enjoy!

J's Recipe: (12 muffins)
Mix dry ingredients in one bowl:
1 cup whole wheat flour
1 cup All purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp sugar
1 Tbsp flax meal

Mix wet ingredients in another bowl:
1/3 cup unsalted butter, melted
1 tsp vanilla extract
1 egg and 1/4 cup Egg Beaters (or two whole eggs)
1 cup of plain nonfat yogurt*

Mix dry and wet together. Mix until combined but keep the mixing to a minimum (over mixing will give chewy and dense cupcakes).
*You may need to add up to a 1/4 cup water depending on the thickness of the yogurt.

Filling:
1/3 cup packed brown sugar (I like dark)
1/3 cup chopped walnuts
1 tsp ground cinnamon

Lightly spray a metal nonstick muffin tin. Fill each one half way with mix and sprinkle a layer of filling on then fill the rest of the way and sprinkle filling on top. Fill to the top of the tin but not over. Bake at 350'F for 20-25 minutes or until a tooth pick comes out clean and the tops are light brown.
Tip: we have a metal muffin pan but always noticed the bottom of the muffins would burn (with or without paper muffin cups) so one day I tried putting the muffin tin into another silicone muffin tray so that they are nested together. This insulates the bottoms well and helps the muffins come out perfect every time!!

- J (Dad)