I have frozen these and defrosted them overnight to wonderful results. I have also, because I am the Queen of Impatience, taken them straight from the freezer and just heated them wrapped in a paper towel with equally pleasing results. I have made another batch and just frozen them to have on hand when I am too lazy to make breakfast but want something more than cereal of a Fiber One bar.
1 cup sugar
6 tablespoons unsalted butter, softened
1/2 cup eggbeaters (or 2 large eggs)
1/2 cup light sour cream
1/2 cup fat free buttermilk
1 teaspoon vanilla
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup dark brown sugar
2 teaspoon cinnamon
1/2 cup pecans (fine pieces)
1/4 cup ground oatmeal
2 tablespoons butter
1.) Preheat oven to 350 degrees. Grease muffin tins or line cups with baking liners.
2.) Cream butter and sugar. Add eggs, sour cream, buttermilk and vanilla; mix well.
3.) Sift dry ingredients together in separate bowl; flours, baking powder and soda, salt, and cinnamon. Add to cream mixture.
4.) Combine streusel topping in separate bowl, using pastry blender to cut butter into other ingredients.
5.) Put small dollop into each muffin tin, top with some of the streusel topping. Finish filling muffin tins with muffin batter.
6.) Bake in oven 18-20 minutes. Cool and enjoy.