Sour Cream Coffeecake Muffins

Ingredients

• 1/2 packed brown sugar
• 1/4 cup chopped pecans
• 1 1/2 teaspoons ground cinnamon
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 1/2 cup egg substitute
• 1 cup reduced fat sour cream
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Nonstick cooking spray
• 6 tablespoons powdered sugar
• 2 teaspoons fresh orange juice
• pinch of salt

Directions

1. Preheat oven to 400 degrees F.
2. Combine first 3 ingredients and set aside.
3. Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 3 minutes. Add egg substitute and beat 3 minutes. Beat in sour cream, water and vanilla.
4. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, baking powder, baking soda and salt in a large bowl, stirring well with a whisk. Make a well in the center of the mixture. Stir just until combined.
5. Place 3 tablespoons brown sugar mixture in a small bowl and set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times. (Don't blend completely).
6. Place 18 paper muffin cup liners in the muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture.
7. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Remove muffins from pan immediately and place on a wire rack. Cool 10 minutes.
8. Combine powdered sugar, orange juice and a pinch of salt in a small bowl, stirring until smooth. Drizzle mixture evenly over muffins.