Who doesn't love a muffin that tastes like a donut? These muffins are moist, full of cinnamon flavor, and are a cinch to make. They're also low in fat and sugar. Try one (or two) once they cool, as the tops are crispy and oh, so yummy! And here's my recipe for Snickerdoodle Muffins...
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| Delicious Snickerdoodle Muffins |
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| Your dry and wet mixtures. |
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| Sprinkling a generous amount of cinnamon-sugar results in crunchy tops. |
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| Look at the high peaks on these muffins! |
Ingredients:
2 cups of flour
1/2 cup of sugar
4 teaspoons of baking powder
1 tablespoon cinnamon
1/8 teaspoon salt (or less - I just add 2-3 shakes from the salt shaker)
1 cup milk (I use a good, creamy fat-free such as Simply Smart by Hood or Skim Plus
1/2 cup Canola oil
2 eggs
Cinnamon-Sugar (Mix 1/3 cup white sugar with 1 tablespoon of cinnamon. Store leftover in a spice jar.)
Instructions:
- Preheat oven to 425º. Grease a 12-cup muffin tin with cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.
- In another bowl, whisk the milk, Canola oil, and eggs until smooth.
- Slowly add the wet ingredients to the dry ingredients. Stir until just combined. (Remember: overmixing results in tougher muffins.)
- Spoon the batter into the muffin cups, distributing evenly.
- Sprinkle a generous amount of the cinnamon-sugar mixture to tops of muffins.
- Bake at 425º for 5 minutes. This gives your muffins a nice high peak.
- Lower oven to 350º and bake for 10 minutes or until tester comes out clean.
- Cool on a wire rack for 5 minutes, then gently lift out and cool on rack completely.
- Enjoy!
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