I seem to be going through a cinnamon phase lately!
This morning, I was on the hunt for something sweet for breakfast. A peek through the cupboards resulted in nothing promising, so I did a quick Google search. I was able to find a recipe for cinnamon muffins, and it looked like I had most of the ingredients on hand.
The recipe below was adapted from Eat Yourself Skinny (who adapted it from someone else, who got it from a friend and, well, you know how these things go…). I’ve modified it slightly because I didn’t have quite everything in the kitchen, but I think this one is a keeper…
- ¾ cup sugar
- 1 large egg
- 1 ½ cups flour
- 2 tsp. baking powder
- 1 ½ tsp. cinnamon
- ¼ tsp. salt
- ¼ cup vegetable oil
- ¾ cup fat-free milk
- 2 tsp. vanilla
- 3 tbsp. sugar or sweetener
- 1 tsp. cinnamon
Preheat oven to 350 degrees.
Lightly coat muffin pan with cooking spray. In a large bowl, beat together the sugar and egg until creamy. In a small bowl, stir together the flour, baking powder, 1 tsp. cinnamon and salt. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk and vanilla, stirring until just combined.
Divide batter evenly into muffin pan, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes clean, about 18 minutes. Let cool for 3-5 minutes, then remove muffins from pan.
In a small bowl, combine remaining sugar and cinnamon. While the muffins are still warm, roll each one in mixture, coating all sides with the cinnamon sugar. Let the cinnamon and sugar coated muffins cool on a wire rack before serving.