• 1 c. whole wheat flour
• 1 1/4 c. white flour
• 1/4 c. oat bran
• 1/4 c. brown sugar
• 1 1/2 t. baking soda
• 1 t. baking powder
• 1/4 t. salt
• 1 c. triple-strength coffee
• 1/2 c. plain yogurt
• 1/2 c. honey
• 2 egg whites
• 1 1/2 t. vanilla

• 3/8 c. white flour
• 3 T. brown sugar
• 2 T. butter

• Crumble topping: mix together the flour and brown sugar in a small bowl. Using a pastry blender, cut the butter into the mixture to form crumbles.
• Whisk together the coffee, yogurt, honey, egg whites and vanilla in a small bowl.
• Combine first six ingredients (whole wheat flour - salt) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
• Spoon into greased muffin tin (makes ~12 muffins) and bake at 400º F for 15-20 min. Allow to cool in the pan for 10 min. before removing from pan.

The Complete Muffin Book by Gloria Ambrosia, p.167