Classic cinnamon sugar muffin pairs beautifully with fruit or nuts for instant customization. Tender bite and great whole grain nutrition for mornings – or anytime – on the run.
Stirring up fun
Francie, Suzie’s youngest, is a sweet pixie with a winning smile. And she’s a party girl, like her mom. Francie loves the inviting, the planning, the decorating AND the baking. She and her friends, known as the squad, love to get into the kitchen and create, adding their own special touches to family recipes. They love their muffins – and any excuse to throw an impromptu party. (It’s the cleaning up that’s the problem.) So for you—Francie and the squad— here’s a cinnamon sugar muffin you can dress up to your hearts’ content. The bonus: only one bowl and a spoon to wash. -Lizann, Co-Founder
What you’ll need: 3 eggs, 1 cup lowfat buttermilk, 6 Tbsp unsalted melted butter
Preheat oven to 350°. Grease or spray a standard muffin tin, or line with paper cups. Empty entire mix into a large bowl. Add beaten eggs, buttermilk, melted butter (cooled) and stir until well combined. To make muffins extra special, add 1 tsp. vanilla and a ½ cup of fresh or dried fruit or chopped nuts.*** Fill muffin cups nearly full. Bake for 15 to 18 minutes until toothpick inserted in center of muffin comes out clean. Cool for 5 minutes. Muffins are best fresh, but lovely reheated. Store airtight or freeze.
* To make your own buttermilk: add 1 T of vinegar or lemon juice to milk of your choice and stir.
** An oil of your choice may be substituted.
Lizann’s Favorite Cinnamon Sugar Topping
Melt 2 T of butter in small shallow dish. Mix 4 T sugar and 1 tsp. cinnamon in another shallow dish.