Cinnamon Swirl Muffins

By Sarah-Lyn

Ingredients

• 1 cup unbleached flour
• 1 cup whole wheat flour (I used white whole wheat)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 tablespoons ground flax seeds
• 1/3 cup soy yogurt
• 2/3 cup orange juice
• 1/2 cup soy milk (or other non-dairy milk)
• 1 teaspoon vanilla extract
• 1/2 cup agave nectar
• 4 tablespoons sugar (substitute agave nectar if you dare)
• 1 teaspoon cinnamon

Details

Servings 12
Adapted from blog.fatfreevegan.com

Preparation

Step 1

Preheat oven to 350F. Spray muffin tin with non-stick spray. (I find it best not to use paper liners--the muffins will stick to them.)

Mix together dry ingredients (flour through flax seeds) in a large bowl. In a smaller bowl, mix wet ingredients (yogurt through agave). In an even smaller bowl, mix the sugar and cinnamon.

Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin. Take a toothpick or thin knife, insert it into the batter and swirl gently.

Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.

Makes 12 muffins. Per muffin: 146 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 33g Carbohydrate; 0mg Cholesterol; 278mg Sodium; 2g Fiber. Weight Watchers: 3 Flex Points.