CINNAMON SUGAR TOPPED MUFFINS
These muffins, topped with a strudel-like cinnamon sugar blend are packed with heart-healthy whole grains. They can be baked immediately, or you can store the batter in the refrigerator and bake up to 3 days later for a hot, delicious grab and go breakfast or snack.
- 1 cup flour
- 1 cup Cream of the West Roasted Wheat
- 1 cup Cream of the West Roasted Ranch Oats
- ¾ cup packed brown sugar
- ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup cooking oil
- 1 egg – beaten
- 1 cup milk
- 1 tsp vanilla
- ½ cup chopped walnuts (optional)
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 1 – 2 tsp cinnamon (to taste)
In a medium mixing bowl combine dry ingredients.
In a smaller bowl whisk together oil, egg, milk, and vanilla. Stir in walnuts, if desired.
When ready to bake, grease or line muffin pan with papers. Fill each 2/3 full with batter. Sprinkle muffin tops with cinnamon sugar topping.
Bake at 375 degrees for 16 - 20 minutes or until toothpick inserted in center of muffin comes out without wet batter.
Makes 12 – 15 regular sized muffins.