Cinnamon Coffee Cake Muffins

Cinnamon Coffee Cake Muffins

Photo by Kelly O.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Topping

  • ¼ cup Quaker oats (quick or old fashioned, uncooked)

  • 3 tablespoons whole wheat flour

  • 2 tablespoons granulated sugar

  • ¼ teaspoon ground cinnamon

  • 1 tablespoon butter or margarine melted

  • Muffins

  • 1 cup Quaker oats (quick or old fashioned, uncooked)

  • 3 tablespoons +½ cup granulated sugar

  • 1 tablespoon ground cinnamon

  • 1 cup low-fat buttermilk

  • 1 egg, well beaten

  • ¼ cup vegetable oil

  • ½ cup whole wheat flour

  • ½ cup all-purpose flour*

  • ¼ cup original toasted wheat germ

  • 1-½ teaspoons baking powder

  • ½ teaspoon baking soda

  • * If using old fashioned oats, add an additional 1 tablespoon all-purpose flour

Directions

1. Heat oven to 375 degrees F. Spray bottoms only of 12 medium muffin cups with nonstick cooking spray. 2. For topping, combine all ingredients in small bowl; mix well. Set aside. 3. For muffins, combine 3 tablespoons sugar and cinnamon in small bowl; mix well. Set aside. In large bowl, combine oats and buttermilk; mix well. Let stand 5 minutes. Stir in egg and oil until blended. 4. In medium bowl, combine flours, wheat germ, baking powder, baking soda and remaining 1/2 cup sugar; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Sprinkle cinnamon-sugar over top of batter; gently stir 4 to 5 times. (This will create swirls of cinnamon-sugar). 5. Fill muffin cups almost full. Sprinkle with topping. Bake 18 to 20 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm. Makes 12 muffins Cook's tip: If buttermilk is unavailable, substitute soured milk. Combine 1 tablespoon vinegar or lemon juice with enough milk to equal 1 cup. Stir well. Let stand 5 minutes before using.


Nutrition

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