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Apple Butter Coffee Cake

• 1 8-1/2 ounce package corn muffin mix
• 1/4 cup toasted or untoasted wheat germ
• 1 beaten egg or 1/4 cup frozen egg product, thawed
• 1/2 cup apple butter
• 1/3 cup milk
• 3/4 teaspoon pumpkin pie spice or apple pie spice
• 1/4 cup packed brown sugar
• 1/4 cup toasted or untoasted wheat germ
• 1/4 cup apple butter
• Powdered sugar (optional)
• Apple butter (optional)

Instructions:
In a medium bowl combine muffin mix and the first 1/4 cup wheat germ. In another bowl combine the egg, 1/2 cup apple butter, milk, and pumpkin or apple pie spice. Add the egg mixture all at once to the wheat germ mixture, stirring just till combined. Pour the batter into a greased 8x8x2-inch baking pan.
For topping, in a small bowl stir together brown sugar, the remaining 1/4 cup wheat germ, and 1/4 cup apple butter. Spoon mixture in small mounds atop batter in pan. Using a knife, marble the mixture through the batter. Bake in a 350 degree F oven for 25 to 30 minutes or till a wooden toothpick inserted near center comes out clean.
To serve, sift powdered sugar over each serving and serve with additional apple butter, if desired. Serve warm. Makes 8 or 9 servings.

Per serving: Nutrition facts per serving: 237 calories, 5 g total fat, 27 mg cholesterol, 226 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein, 2% vitamin A, 1% vitamin C, 4% calcium, 12% iron.