Snickerdoodle Muffins
Snickerdoodle Muffins
Topping:
1/3 c. Sugar
1 tsp. Cinnamon
Batter:
1 1/2 c. Flour
1 c. Quick Cooking Oatmeal -- uncooked
1/2 c. Sugar
1 tablespoon Baking Powder
1 cup Milk
1 Egg -- slightly beaten
4 Tablespoons Butter or Margarine -- melted
1 teaspoon Vanilla
Preheat oven to 400ºF. Prepare 36 mini-muffin pan cups or 12 standard
muffin pan cups with nonstick cooking spray or paper liners.
First, prepare topping by combining sugar and cinnamon in small bowl
and set aside.
Next, make batter by combining flour, oatmeal, sugar and baking
powder in a large bowl. Mix well. In a small bowl, combine milk, egg,
butter and vanilla. Blend well. Add to dry ingredients all at once.
Stir just until dry ingredients are moistened. Do not overmix.
Fill muffin cups two-thirds full. Sprinkle topping evenly over tops
of muffins.
Bake: 12 to 14 minutes for mini-muffins and 18 to 22 for regular
muffins, or until light golden brown. Cool muffins in pan on wire
rack 5 minutes. Remove from pan. Serve warm.
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