Recipe by Vseward (Chef~V)
These are so easy to make and nutritious. My kids eat them up. Taste just like a snickerdoodle cookie. You got to try it.
Top Review by Divalicious *808*
These muffins were delightful without all the guilt. I used a cup of whole wheat and 1/2 all purpose. This makes a lot of cinnamon/sugar topping. I used a little less than a tsp. per muffin and stored the rest for other uses. I did not have a problem with the topping falling off or the muffins being dry. I got exactly 12 regular sized muffins and baked them for 12 minutes. I let the batter and topping sit after they were in the muffin tin for about 10 minutes to soften the oats and to give the topping a chance to get into the batter. These are a new favorite. Thanks for posting!
- 78.07 ml granulated sugar
- 4.92 ml ground cinnamon
- 236.59 ml all-purpose flour
- 118.29 ml whole wheat flour
- 236.59 ml oats (quick or old fashioned, uncooked)
- 118.29 ml granulated sugar
- 14.79 ml baking powder
- 236.59 ml nonfat milk
- 1 egg, lightly beaten
- 59.16 ml margarine or 59.16 ml butter, melted
- 4.92 ml vanilla
Directions See How It's Made
- Heat oven to 400?F. Spray bottoms only of mini muffin pan cups with cooking spray.
- For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
- For muffins, combine flour, oats, sugar and baking powder in 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 two-thirds full. Sprinkle topping evenly over tops of muffins.
- Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.