- 1 1/2 C all purpose flour
- 1/2 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- Enough egg substitute to equal 1 egg
- 1/2 C skim milk
- 1/4 C canola oil
- 2 T sugar
- 1/2 tsp cinnamon
- 1/4 C margarine, melted
Preheat oven to 400 degrees.
Spray a mini muffin tin with a non stick
cooking spray.
In a large bowl sift together the flour, 1/2
C sugar, baking powder, salt, nutmeg and
allspice.
In a small bowl blend together the egg
substitute, milk and oil, being sure to
blend well.
Pour the egg mixture into the dry
ingredients.
Mix with a wooden spoon just until
moistened.
Bake 12 minutes or until a toothpick
inserted in the muffin center comes out
clean.
Remove muffins from the oven.
Mix together the 2 T sugar and the 1/2 tsp
cinnamon.
Brush the muffins with the melted butter and
sprinkle with the sugar cinnamon topping.
These little muffins make a great after
school snack. Kids love to pop them in their
mouth and follow it with a drink of cold
milk.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
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