I decided to bake last night. I usually don’t bake during the week. I think I always feel like it will be an all-consuming 4 hour process or something so I push it off until I have “adequate” time on the weekends. Baking gives me a little jolt of accomplishment so I really need to stop assuming my other to-dos are more important and I don’t have time. You know what they say when your assume. The best part is that I had plenty of time to whip up muffins, pack some lunch for tomorrow, and do lift a few weight. Oh, and most importantly, I had time to watch Young and the Restless #priorities
My point is this: Don’t Postpone Joy. Chase it now.
So, what did I bake, you ask? In my head, you’re asking, ready for the recipe.
I always have criteria for my recipes. Usually I need to have everything on hand and easily accessible. No surprise that I couldn’t find something suitable from a quick Pinterest search, so I made up my own recipe.
Enter my Cinnamon Sugar Snacking Muffins.
They’re semi-healthy. Recipes like this I consider sorta like half-caff coffee. You’re still eating a little sugar and gluten but not near as much as in traditional recipes. The taste is still there and you most likely won’t miss the extra calories. It’s good when you want to bake something for a person who eschew healthy food. Most of the time I just can’t bring myself to not do some clean eating swaps.
This muffins are moist and have a cinnamony bite to them. They go well with tea as a snack. Since the batter doesn’t have as much sugar as most muffins, the topping adds a welcome sweet crunch.
Next time I plan on making them in my mini muffin tin. Like muffin poppers! Is that a thing?
Cinnamon Sugar Snacking Muffins
makes: 12 standard muffins or 18 mini muffins
2 cups all purpose flour (can use Bob’s Red Mill GF too!)
1/3 cup brown sugar
1/2 cup unsalted butter – melted
2/3 cup unsweetened applesauce
1 tsp baking powder
pinch Himalayan salt
1/3 cup milk
1 flax egg (can sub for 1 egg)
1/4 cup white sugar mixed
1 tbs cinnamon
Preheat over to 350 degrees. Sift together dry ingredients. Whisk all liquids together. Slowly incorporate liquids into dry ingredient bowl, until just mixed.
Mix topping together.
Spray 12 muffin tins with cooking spray. (I love this!) Pour batter evenly into muffin tins. Sprinkle topping onto each muffin. Bake for 15 minutes or until toothpick comes out clean. They should be golden brown with a slightly crisp top. Don’t over bake!
Tip: You can fill just 8 muffin tins to the top for bakery-style muffins.
Let me know if you whip these up! I think adding apples would be great. : )