Cinnamon Muffins

This recipe was adapted from a recipe in an earlier edition of Quick & Healthy Recipes and Ideas .


These muffins are nice and moist and I LOVE the cinnamon taste.  With swirling the topping into the mixture, you do not get the crunch of the cinnamon/sugar. 

Ingredients:

1 and 3/4 cups wheat flour or Spelt Flour
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
2 tsp baking powder
1 tsp baking soda
1/3 cup Sucanat   (or brown sugar)
2 Tbsp Ground Flaxseed (I use Bob's Red Mill)
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1 and 1/4 cup unsweetened almond milk
1/3 cup unsweetened applesauce
1 tsp vanilla extract

Topping:

2 Tbsp brown sugar
1/2 tsp ground cinnamon

Directions:
Mix the applesauce, almond milk and vanilla in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and sprinkle topping over batter (swirl around with a toothpick if desired).  Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 103, Total Fat .9g, Cholesterol 0mg,  Sodium 126mg, Carbs 21.1g, Fiber 1.3g, Sugars 6.2g, Protein 2.3g


It pays to take life seriously; things work out when you trust in God.
Proverbs 16:20 (MSG)