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Cinnamon Coffecake Muffins

By

IC cookbook by Julie Beyer

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Ingredients

  • Topping
  • 1/4 c quaker oats uncooked
  • 3 T whole wheat flour
  • 2 T sugar
  • 1/4 t cinnamon
  • 1 t butter
  • Muffin
  • 3 T + 1/2 c sugar, divided
  • 1 T cinnamon
  • 1 c quaker oats uncooked
  • 1 c low fat buttermilk
  • 1 egg well beaten
  • 1/4 c canola oil
  • 1/2 c whole wheat flour
  • 1/2 c all purpose flour
  • 1/4 c original toasted wheat germ
  • 1 1/2 t baking powder
  • 1/2 t baking soda

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Heat oven to 375. Spray bottoms of 12 muffins with PAM.
For topping, combine all ingredients in small bowl; set aside.
For muffins, combine 3 T sugar and cinnamon in small bowl and set aside.
In large bowl, combine oats and buttermilk; mix well. Let stand 5 min. Stir in egg and oil until blended.
In med bowl, combine flours, wheat germ, baking powder, baking soda and remaining 1/2 c sugar; mix well. Add to oat mix all at once; stir just until dry ingredients are moistened. Do not overmix. Sprinkle cinnamon sugar over top of the batter; gently stir 4-5 times to make swirls.
Fill muffin cups almost full; sprinkle with topping. Bake 18-20 min or until light golden brown.

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