Snickerdoodle Muffins
Topping
1/4 cup sugar
1 tsp. cinnamon
Muffin
1 1/2 cups flour
1 cup oats, quick or old-fashioned, uncooked
1/2 cup sugar
1 Tbsp. baking powder
1 cup fat-free milk
1 egg, lightly beaten
4 Tbsp. margarine or butter, melted
1 tsp. vanilla
Heat oven to 400 degrees. Spray bottoms of 12 medium muffin pan cups with cooking spray, or line with paper baking cups.
For topping, combine sugar and cinnamon in a small bowl. Mix well and set aside.
Combine flour, oats, sugar, and baking powder in a large bowl; mix well. In small bowl, combine milk, egg, margarine, and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Do not overmix.
Fill muffin cups almost full. Sprinkle topping evenly over tops of muffins.
Bake 15 to 20 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
Topping
1/4 cup sugar
1 tsp. cinnamon
Muffin
1 1/2 cups flour
1 cup oats, quick or old-fashioned, uncooked
1/2 cup sugar
1 Tbsp. baking powder
1 cup fat-free milk
1 egg, lightly beaten
4 Tbsp. margarine or butter, melted
1 tsp. vanilla
Heat oven to 400 degrees. Spray bottoms of 12 medium muffin pan cups with cooking spray, or line with paper baking cups.
For topping, combine sugar and cinnamon in a small bowl. Mix well and set aside.
Combine flour, oats, sugar, and baking powder in a large bowl; mix well. In small bowl, combine milk, egg, margarine, and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Do not overmix.
Fill muffin cups almost full. Sprinkle topping evenly over tops of muffins.
Bake 15 to 20 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
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