- 1/4 C canola oil
- 1/2 C sugar
- 1 egg or 2 egg whites
- 1 1/2 C cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 C skim milk
- 1/2 C sugar
- 1 tsp cinnamon
Preheat oven 325 degrees.
Coat the muffin tin cups with a non stick
cooking spray.
Cream the oil, 1/2 C sugar and eggs together
in a large mixing bowl.
Place the flour, baking powder, salt and
nutmeg together in a separate bowl.
Alternate between the dry ingredients and
the milk and place into the creamed mixture.
Stir until just combined with each addition.
Fill the muffin cups about 3/4 full.
Bake 20 minutes or until lightly brown and
toothpick inserted in the center comes out
clean.
Mix the 1/2 C sugar and cinnamon together
well in a small bowl.
While still hot turn the muffins upside down
and coat the tops with the sugar mixture.
One of the lightest muffins ever made. With
the cinnamon and sugar mixture as a topping
these muffins please even the pickiest of
eaters.
If you love these, make a double batch next
time and keep the extra
muffins in the freezer.
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