Cinnamon Coffee Cake Muffins

By á-2144

Ingredients

• Topping
• 1/4 cup Quaker oats (quick or old fashioned, uncooked)
• 3 tablespoons whole wheat flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon butter or margarine melted
• Muffins
• 1 cup Quaker oats (quick or old fashioned, uncooked)
• 3 tablespoons +1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup low-fat buttermilk
• 1 egg, well beaten
• 1/4 cup vegetable oil
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour*
• 1/4 cup original toasted wheat germ
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• * If using old fashioned oats, add an additional 1 tablespoon all-purpose flour

Preparation

Step 1

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.