For years I have eaten Cinnamon Toast for breakfast and besides a Powdered Donut I’m not sure there is anything quicker to put together for breakfast. Before my last pregnancy I was eating four slices of Cinnamon Toast every morning for breakfast. I just love it.
Now I am trying to be a little healthier, I now enjoy one Cinnamon English Muffin on occasion. However, this week it’s all about muffins so I thought what the heck, why not attempt a muffin that channels one of my favorite things to have for breakfast?
I did in fact find several recipes, surprisingly enough, for cinnamon toast muffins. I combined two of them, making a few changes to make them a little more flavorful and hopefully a tad bit healthier. I think the result was rather successful and they were a big-BIG-hit with my taste testers, my two year old twins.
But then again, who can resist anything dipped in butter and rolled around in cinnamon and sugar?
Cinnamon sugar muffins
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup buttermilk (fat free)
1/3 cup applesauce
2/3 cup white sugar
1 tbsp maple syrup
1/2 cup butter, melted
3/4 cup white sugar
4 tsp cinnamon
- Heat oven to 400 degrees. Grease muffin pan or line with paper liners.
- In medium bowl, sift together flours, baking powder, salt, cinnamon and nutmeg; set aside. In a separate bowl combine buttermilk, applesauce, egg, sugar and maple syrup. Add dry mixture until combined being careful not to overmix.
- Fill muffin tins 2/3 full and bake for 18-20 minutes. While muffins are baking melt butter in microwave or on stovetop over medium-low heat. Set aside to cool in a dish suitable for dipping muffin tops in. Mix cinnamon and sugar.
- When muffins are done immediately remove from muffin pan and dip in melted butter. Roll muffin tops in cinnamon sugar topping and enjoy!
I enjoyed them so much that I dipped half eaten ones in the leftover cinnamon sugar. I might have a problem.