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Thursday, March 28, 2013


Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert!

        1/3 cup granulated sugar
        1 teaspoon ground cinnamon

        1 1/2 cup spelt flour
        1 cup oats ( quick or old fashioned, uncooked)
        1/2 cup granulated sugar
        1/4 teaspoon nutmeg
        1/4 teaspoon salt
        1 Tablespoon baking powder
        1 cup almond milk
        1 egg, lightly beaten
        1 stick butter, melted
        1 teaspoon vanilla

Preheat the oven to 350ºF. Line muffin cups with muffin liners. (Do not use cooking spray.)

For topping, combine sugar and cinnamon in small bowl; mix well and set aside.

For muffins, cream the butter and sugar together until light and fluffy, about 3 minutes. combine flour, oats, and baking powder in large bowl; mix well. In small bowl, combine milk, egg, butter and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over-mix.)

Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.

Bake until muffin tops are golden brown, 18 to 22 minutes, or until toothpick inserted into the center of a muffin comes out with a few moist crumbs attached. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Adapted from recipe at:

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