Recipe for Snickerdoodle Muffins


    Snickerdoodle Muffins

    1/3 cup granulated sugar
    1 teaspoon cinnamon

    1 1/2 cups flour
    1 cup quick cooking oatmeal, uncooked
    1/2 cup granulated sugar
    1 tablespoon baking powder
    1 cup milk
    1 egg, slightly beaten
    4 tablespoons butter or margarine, melted
    1 teaspoon vanilla extract

    Preheat oven to 400 degrees F. Prepare 36 mini-muffin pan cups or 12 standard muffin pan cups with nonstick cooking spray or paper liners.

    Prepare topping by combining sugar and cinnamon in small bowl and set aside.

    Make batter by combining flour, oatmeal, sugar and baking powder in a large bowl. Mix well.

    In a small bowl, combine milk, egg, butter and vanilla extract. Blend well. Add to dry ingredients all at once. Stir just until dry ingredients are moistened. Do not overmix. Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins. Bake: 12 to 14 minutes for mini-muffins and 18 to 22 for regular muffins, or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.