Cinnamon Muffins

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2 1/2 c FLOUR 1 ea EGG, BEATEN
1 tb BAKING POWDER 1 ts VANILLA
1 ts SALT 1/2 c PACKED LIGHT BROWN SUGAR
1 1/3 c MILK 1 tb CINNAMON
1/3 c Vegetable oil 2 tb CINNAMON & SUGAR MIX
6 servings
STIR TOGETHER FLOUR, BAKING POWDER, CINNAMON AND SALT. IN A SEPARATE BOWL,
COMBINE MILK, BUTTER, EGG, VANILLA AND BROWN SUGAR. ADD LIQUID MIXTURE TO
FLOUR MIXTURE, STIRRING ONLY ENOUGH TO MOISTEN FLOUR. BATTER SHOULD BE
LUMPY. FILL 12 GREASED MUFFIN CUPS TWO-THIRDS (2/3) FULL. SPRINKLE TOPS
WITH CINNAMON AND SUGAR MIXTURE. BAKE AT 425 DEG F. FOR 20 TO 25 MINUTES
OR UNTIL MUFFINS ARE GOLDEN IN COLOR.
******* NOTE: THE FOLLOWING ARE TRUE WHEN MADE WITH SKIM MILK. *******
calories: 148, fat: 3.3g, sodium: 125mg, cholesterol: 23mg

 

[Unregistered]

This message says use 1/3 cup oil. Nowhere in directions does it say to use oil it says butter. I've switched it to butter 1/3 cup I hope this recipe turns out ok.

 

[Cookie]

Thank you for pointing that out. Let us know if it turned out and I can edit the recipe accordingly.

 

[simrnz]

I've given it a try and it works ... I love Muffins and One thing for muffins Oil can never taste as nice as butter. And I once tried a recipe with olive oil, though it had its own taste which was not bad still i felt the butter ones the best of all.