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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 53g Recipe makes 12 muffins) |
||
| Calories 199 | ||
| Calories from Fat 90 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 170mg | 7% | |
| Potassium 54mg | 1% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 12.8g | ||
| Protein 2.5g | 4% | |
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 egg, beaten
- 1/2 cup oil
Directions
1
Sift together flour, sugar, brown sugar, sugar, baking powder, salt, and cinnamon.2
Combine egg, oil, and milk, add to dry ingredients. Stir just enough to moisten.3
Fill greased muffin tins 2/3 full.4
Bake at 400.5
For a frosting I use powder sugar and milk make them taste like a cinnamon roll.
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- Course > Breads > Quick Breads > Muffins
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Grace-AK
On Sep 19, 2009
These were scrumptious! I doubled the recipe using 1/2 wheat flour, and decreasing the sugar by 1/3 and adding an extra egg. I also tripled the cinnamon since we like it so much. I followed another review's suggestion to use applesauce instead of oil, so I used 1/2 oil, 1/2 applesauce. I also drizzled them with the sugar/milk icing as suggested. They were perfect. Not pasty tasting, not bland with the extra cinnamon. I'm glad I had the extra egg because they may have been a little bit crumbly if I hadn't. I baked them in a pam-sprayed silicon pan, and they popped right out. YUM!
From: Sandra R
On Sep 9, 2009
Very good muffins. I also used applesauce in stead of the oil and then on top some light glaze with a sprinkle of cinnamon.
From: Marg (CaymanDesigns)
On Feb 3, 2005
These were fantastic! I love cinnamon and this recipe turned out even better than I had hoped. I really think sifting the dry ingredients helps the muffin be really light and almost more like a roll than a muffin. I took your suggestion and made up some icing. I used soft butter, powdered sugar, milk, vanilla and cinnamon to make it. I then topped them with a few chopped pecans and the results were incredible! Very much like a fresh cinnamon bun but a whole lot easier. From now on when I have a cinnamon craving, and no time to make real cinnamon buns, I'm making these! Thanks for sharing!
From: AprilShowers
On Feb 1, 2007
These are sooooo YUMMY!! They taste an awful lot like these French Breakfast Puffs that my mom used to make us for breakfast. I substituted 1/4 cup natural, unsweetened applesauce for 1/2 the oil, and it was wonderful! Reduced the fat, but the muffins were still really moist and didn't taste like they were missing any oil. The recipe didn't specify how long to bake them, but I would suggest 16-18 minutes at 400 - that was perfect for my batch.
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