Cinnamon Puffin Muffins

These little muffins are a great way to start off a lazy Sunday morning.  We like it sweet around here on the weekends, so usually we have scones or pancakes on the menu.

Today though, one daughter was talking donuts and the other was wanting muffins.

This is an awesome hybrid of both.  They are little puffed muffins that taste a little bit like a cinnamon donut and a little bit like a yummy muffin.  Serve it for breakfast with a side of fruit and it will be a new Sunday favorite.

Everyone in my house was happy...which makes the rest of my day amazing.

Cinnamon Puffin Muffins

Preheat oven to 350 degrees. Makes 16 minis muffins.

Double recipe for 36 minis or 12 standard size.

Lightly spray a mini muffin pan with non-dairy spray.

Whisk together in a medium bowl:

1 cup + 2 tablespoons whole wheat pastry flour

6 tablespoons organic sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

pinch of kosher salt

In a separate bowl whisk together:

1/2 cup organic rice milk

2 tablespoons + 2 teaspoons canola oil

2 tablespoons + 2 teaspoons vanilla rice yogurt

1 tablespoon pure maple syrup

1/2 teaspoon best quality vanilla

Alternate mixing the dry ingredients into the wet by 2 batches.

Mix with a spatula until just combined.

Fill prepared muffin pans 3/4 of the way full.

Bake at 350 degrees for 12-16 minutes or until a toothpick inserted comes out clean.  The muffins should be puffed and slightly firm to the touch.

Prepare topping:

2 tablespoons Earth Balance buttery spread melted

1/4 cup organic sugar

1 teaspoon cinnamon

Remove from oven and pop each muffin out of pan, onto wire rack.  While they are still warm, brush each top with a bit of melted earth balance spread and then sprinkle with cinnamon sugar topping.

Enjoy warm!

These are truly best made and served right away.  Like a fresh donut right out of the oven....yum.