Sunday, May 29, 2011
Vanilla Muffins with Cinnamon Crumb Topping
In need of a quick breakfast idea that did not include cold cereal or oatmeal a few days ago, I browsed through several recipes quickly before deciding on this one. They're simple, come together fast, bake fast, and are reasonably healthy, as far as muffins go anyways. The kids and I loved them and actually finished the whole batch of 12 muffins for breakfast. I guess that's not too impressive, considering I have a 7 year old boy who eats nearly as much as his dad and my kids are always ravenous at breakfast time.
But these really are yummy and a nice variation to our normal morning routine.
Recipe: (from Heavenly Homemakers)
1-1/2 c. whole wheat flour
1/2 c. sucanat (or brown sugar)
1 t. baking powder
1/2 t. salt
1 t. vanilla extract
1/4 c. melted butter or coconut oil
3/4 c. milk
6 T. brown sugar or sucanat (I used brown sugar)
1 t. cinnamon
2 T. butter, softened
chopped walnuts, optional
Preheat oven to 400°.
Combine flour, sucanat, baking powder, and salt. Add egg, vanilla, oil, and milk. Stir until well moistened and just combined.
Divide into greased or paper-lined muffin tins (24 miniature or 12 regular).
Combine topping ingredients and sprinkle over the top of the muffins. Add chopped nuts if desired.
Bake for 10-13 minutes for miniature or 12-15 minutes for regular muffins, or until a toothpick inserted in the middle comes out clean.