Easy Sugar-Top Muffins

Photo courtesy of Tasty Kitchen


These muffins are quick and easy to make for breakfast or a snack. Everyone will love them!

Cooking Preparation Time: 15 Minutes
Baking Time: 18-20 Minutes
Cooking Difficulty Level: Easy
Serves: 12

Ingredients: 

1    Cup Flour
1    Cup Quick-Cooking Rolled Oat
 3/4 Cup Packed Brown Sugar
 3/4 Tsp Baking Powder
 3/4 Tsp Baking Soda
1    EnerG Egg Replacer
(1 egg = 1 1/2 Tsp dry Egg Replacer
plus 2 TBsp Water)
 3/4 Cup Milk
 1/3 Cup Oil
 1/2 Cup Walnuts
Cinnamon Sugar/Sugar







How to Prepare: 
  1. In a mixing bowl, stir together flour, oats, brown sugar, baking powder and backing soda.
  2. Make a well in the center of dry mixture and set aside.
  3. In another bowl, mix the egg replacer (1 egg = 1 1/2 Tsp dry Egg Replacer plus 2 TBsp Water), milk and oil. 
  4. Pour wet mixture into well of dry mixture and stir until just moistened.
  5. Stir in the walnuts.
  6. Lightly grease a muffin pan or line with baking cups.
  7. Fill each 2/3 full with batter.
  8. Sprinkle tops with cinnamon sugar.  
  9. Bake in 375º oven for 18-20 minutes or until golden brown.  
  10. Remove from pan and serve warm.

Serving Size is 1 & 1/2 Muffins.
One Muffin is 242 Calories and 10.6g Fat.

Labels:

TheVegFusion.com: Easy Sugar-Top Muffins

Wednesday, May 11, 2011

Easy Sugar-Top Muffins

Photo courtesy of Tasty Kitchen


These muffins are quick and easy to make for breakfast or a snack. Everyone will love them!

Cooking Preparation Time: 15 Minutes
Baking Time: 18-20 Minutes
Cooking Difficulty Level: Easy
Serves: 12

Ingredients: 

1    Cup Flour
1    Cup Quick-Cooking Rolled Oat
 3/4 Cup Packed Brown Sugar
 3/4 Tsp Baking Powder
 3/4 Tsp Baking Soda
1    EnerG Egg Replacer
(1 egg = 1 1/2 Tsp dry Egg Replacer
plus 2 TBsp Water)
 3/4 Cup Milk
 1/3 Cup Oil
 1/2 Cup Walnuts
Cinnamon Sugar/Sugar







How to Prepare: 
  1. In a mixing bowl, stir together flour, oats, brown sugar, baking powder and backing soda.
  2. Make a well in the center of dry mixture and set aside.
  3. In another bowl, mix the egg replacer (1 egg = 1 1/2 Tsp dry Egg Replacer plus 2 TBsp Water), milk and oil. 
  4. Pour wet mixture into well of dry mixture and stir until just moistened.
  5. Stir in the walnuts.
  6. Lightly grease a muffin pan or line with baking cups.
  7. Fill each 2/3 full with batter.
  8. Sprinkle tops with cinnamon sugar.  
  9. Bake in 375º oven for 18-20 minutes or until golden brown.  
  10. Remove from pan and serve warm.

Serving Size is 1 & 1/2 Muffins.
One Muffin is 242 Calories and 10.6g Fat.

Labels:

1 Comments:

At May 14, 2011 at 10:40 AM , Blogger Lisa said...

Mmm, I love it when muffins are coated in cinnamon sugar. So delicious. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/05/sweets-for-saturday-17.html

 

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