I had every intention of blogging last week.
And the week before that.
And then the week before that.
And so on.
Can you see where I'm going with this?
I know, I know.
I'm rambling again, aren't I?
Moving on to food.
I made these muffins once, then immediately again because they were gone after I left the room.
So, I've learned this time around; make muffins. HIDE SOME. Set out the rest of muffins. DO NOT leave the kitchen.
Cinnamon Sugar Donut Muffins
adapted from tastykitchen
1 3/4 cup whole wheat pastry flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/3 cup unsweetened applesauce
3/4 cup. brown sugar
1 flax egg
3/4 cup skim milk
Preheat oven to 350 degrees.
Spray mini muffin tin with non stick cooking spray. Set aside.
Combine the flour, baking soda, salt, nutmeg, and cinnamon in a small sized bowl.
Mix together unsweetened applesauce, brown sugar, flax egg, and skim milk in a medium sized bowl.
Add wet ----> dry. Mix gently and only until incorporated.
Spoon muffin batter into sprayed muffin tins until just slightly under the top.
Bake for 15-20 minutes.
*1 tbs. ground flax seed + 3 tbs. warm water. Let sit 10 minutes until gelled
MEANWHILE, prepare cinnamon sugar topping;
Cinnamon Sugar Glaze
1/4 cup Earth Balance or other margarine
2/3 cup brown sugar
3 tbs. cinnamon
Place margarine in a microwavable bowl and melt in microwave until liquid.
Add 1/3 cup brown sugar and 1/3 cup cinnamon to melted margarine stirring to combine.
In separate small bowl, combine remaining 1/3 cup brown sugar and 1 1/2 tbs. cinnamon.
Once muffins are taken out of oven, shake out of muffin holders while still hot.
Carefully take each muffin and dip into the liquid cinnamon sugar mix, then into the dry cinnamon sugar mix.
Let cool for about 10-15 minutes.
The combination of cinnamon sugar glaze with more cinnamon + sugar added on top makes these muffins addicting.
They melt in your mouth and are doughy and delicious.
That's why there are no more in the house.
And that's not my fault.