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Ingredients:
Topping:
1/2 cup sugar 1 teaspoon cinnamon
Muffins:
1/4 cup olive oil
1/2 cup sugar
2 egg whites or egg substitute equivalent to 1 egg
1-1/2 cups cake flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup skim milk
Directions:
In a mixing bowl, cream oil, sugar and egg whites or substitute. Combine the dry ingredients; add to creamed mixture alternately with milk. Fill muffin cups 2/3rd’s full. Bake at 325 degrees, 20 to 25 minutes or until golden. Meanwhile, combine sugar and cinnamon in a small bowl. Roll the tops of the muffins in the sugar mixture while hot out of the oven. Serve warm or freeze and microwave 20 to 25 seconds before serving.
Topping:
1/2 cup sugar 1 teaspoon cinnamon
Muffins:
1/4 cup olive oil
1/2 cup sugar
2 egg whites or egg substitute equivalent to 1 egg
1-1/2 cups cake flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup skim milk
Directions:
In a mixing bowl, cream oil, sugar and egg whites or substitute. Combine the dry ingredients; add to creamed mixture alternately with milk. Fill muffin cups 2/3rd’s full. Bake at 325 degrees, 20 to 25 minutes or until golden. Meanwhile, combine sugar and cinnamon in a small bowl. Roll the tops of the muffins in the sugar mixture while hot out of the oven. Serve warm or freeze and microwave 20 to 25 seconds before serving.
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