Thursday, August 26, 2010

Cinnamon Topped Multigrain Muffins

Recipe Adapted from Penzey's Spring 2010 Catalog
1 cup multigrain hot cereal
1 cup fat free buttermilk
1/4 cup butter, softened
1/3 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2-3 tbsp cinnamon sugar

Preheat oven to 400. Spray a muffin pan with cooking spray.

Combine multigrain hot cereal and buttermilk in a bowl and let stand for 10 minutes.

In a large mixing bowl cream together butter, brown sugar, egg, and vanilla. Add the oat mixture and stir to blend. Add the flour, baking powder, salt, and baking soda. Mix just until combined. Scoop batter into muffin pan. (Easiest way is to use an ice cream scoop.)

Sprinkle each muffin generously with cinnamon sugar.

Bake for 15-18 minutes.

Let cool in pan 5 minutes. Carefully lift muffins out of pan and cool on a wire rack. Do not turn out of pan or cinnamon sugar topping will fall off.

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