I may still make a few modifications to this recipe (like maybe less or no white sugar next time), but for a first go around, they couldn't have turned out better. They disappeared quickly, and if I had let the boys eat all they wanted, the muffins would have been gone in less time than it took to make them. This is a recipe I would not make everyday, but when we're in the mood for cinnamon rolls, they will definitely hit the spot.
|oat crumb flour|
In a small bowl, whisk
4 tablespoons of brown sugar and 1 teaspoon of cinnamon and set aside for later. Use this as your cinnamon filling.
Meanwhile, mix these dry ingredients together in a bowl and set aside.
1 1/2 c whole wheat pastry flour
1/4 c oat crumb flour-I make this by pulsing oats in my food processor. It is crumby and powdery,
Pinch of salt
|Adding wet and dry ingredients|
In still another bowl, mix
1/2 tsp vanilla
1/4 c sugar
1/2 c unsweetened applesauce
1 c skim milk
Add dry ingredients to wet ingredients and stir well till combined or use a whisk.
|Muffins cooling on my new Pampered chef cooling rack ( Love it)|
Bake 16 to 25 minutes depending on your oven at 350 till done. A toothpick inserted in the middle of each muffin will come out clean when done. I would cool it for about five minutes before you take them out of the pan. Once they are removed from the pan, let them cool completely before glazing them.
|Making the glaze|
Drizzle over cooled muffins and enjoy. You'll notice the glaze on the bottom of my pan. It is the by product of glazing and the very best part! One of my kids swept his finger across the bottom to get up that delicious icing. Another dipped his muffin in the extra icing at the bottom. It reminded me of whenever my mom made us those yummy Pillsbury-from-the-can cinnamon rolls when we were little, and we all fought over who got to lick the little icing container clean. And all of our fingers tried to sweep up the drippings from the bottom of the pan. Good times...