Cinnamon Coffecake Muffins

IC cookbook by Julie Beyer
Cinnamon Coffecake Muffins
Cinnamon Coffecake Muffins

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

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

Directions

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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