All the flavor of a cinnamon roll without the fat!
Course: Breakfast, Dessert
Author: Susan Voisin
1cupwhole wheat flourI used white whole wheat
2tablespoonsground flax seeds
1/3cupsoy yogurt-may substitute apple sauce
1/2cupsoy milkor other non-dairy milk
4tablespoonssugar-substitute agave nectar if you dare
Preheat oven to 350F. Spray muffin tin with non-stick spray or use a silicone muffin pan. (I find it best not to use paper liners–the muffins will stick to them.)
Mix together dry ingredients (flour through flax seeds) in a large bowl. In a smaller bowl, mix wet ingredients (yogurt through agave). In an even smaller bowl, mix the sugar and cinnamon.
Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin. Take a toothpick or thin knife, insert it into the batter and swirl gently.
Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.
A reader suggested adding chopped up apple to these, which sounds great to me!