Sassy Cinnamon Muffins
A great breakfast muffin I learned to make in middle school home ec class and have been making now for around 30 years!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 cup milk
- 1 egg beaten
- 2 teaspoons baking powder
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon cinnamon
- Carbohydrate 47.0229786573026 g
- Cholesterol 17.8283333333333 mg
- Fat 6.6964000299326 g
- Fiber 0.898555862291308 g
- Protein 2.30498157401742 g
- Saturated Fat 0.638285236393251 g
- Serving Size 1 1 Serving (64g)
- Sodium 70.5507296529237 mg
- Sugar 46.1244227950113 g
- Trans Fat 0.200144673191763 g
- Calories 252 calories
Preheat oven to 350 degrees. In medium bowl, combine all dry ingredients. In a separate small bowl, whisk together egg, milk and oil. Add wet mixture to dry ingredients and stir until just moistened. Evenly divide mixture among 12 regular muffin cups that have been sprayed with nonstick coing spray. Bake for approximately 20 minutes. Serve warm.
