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
Details
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.
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