Saturday, November 3, 2012

Cinnamon Muffins ~ milk free

I think that I have mentioned here before that I hate to cook breakfast.  H.A.T.E.  I love breakfast food and my family loves to eat breakfast for supper every now and again.  I just hate to mess up the kitchen so early in the day. 

So I am always trying to figure out what to feed my people before school that I don't really have to cook that morning.  Enter muffins!  You can whip them up any ole time of day and they will be right there waiting for you in the morning. 

I saw this recipe for cinnamon muffins at Cookies and Cups.  (I love all of Shelly's recipes and her stories are so funny!)  I tweaked it up to take out all of the milk and got these yummy muffins.

Here is the recipe for you.

  • 1/2 cup brown sugar, packed
  • 1/3 cup old fashioned oats
  • 1/2 cup all purpose flour
  • 3 Tbsp softened Flieshmann's unsalted margarine - milk free
  • 1/4 tsp cinnamon
  • 3 Tbsp softened Flieshmann's unsalted margarine - milk free
  • 1/2 cup light brown sugar
  • 3 tsp cinnamon
  • 5 tsp water
  • 1/2 cup Flieshmann's unsalted margarine, melted - milk free
  • 3/4 cup soy milk
  • 2 large eggs
  • 1 3/4 cups all purpose flour
  • 1/2 cup old fashioned oats
  • 2 Tbsp cornstarch
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground nutmeg 
    Glaze *optional
  • 1 cup powdered sugar
  • 2 Tbsp soy milk
  1. Preheat oven to 400°
  2. Line muffin tin with cupcake liners, or spray with cooking spray.
  3. Topping:
  4. Mix all ingredients together with a fork until crumbly. Set aside.
  5. Filling:
  6. Mix all ingredients together until consistency is similar to a loose frosting or pudding. Set aside.
  7. Muffins:
  8. In a large bowl whisk together margarine, soy milk and eggs. In another bowl combine flour, oats, cornstarch, sugar, baking powder, salt, and nutmeg.
  9. Pour the dry ingredients into the wet and stir until just combined.
  10. Using half the batter, fill each muffin tin with 2 Tbsp batter. Then drop 2 tsp of filling into each tin. Finish, by dropping another 2 Tbsp of batter on top. Depending on the size of the muffin tin, you may get more than 12 muffins.
  11. Now sprinkle your topping evenly on the muffins (about 1 tbsp on each).
  12. Bake 20-25 minutes until centers are set.
  13. Cool on wire rack.
  14. Glaze:
  15. Combine butter, sugar and milk, stirring until there are no lumps, adding more powdered sugar or milk until desired consistency is reached. Drizzle on muffins when ready to serve.
  16. Drizzle with glaze when ready to serve.
I hope you enjoy these as much as we did.  They were awfully good and tasted so much like coffee cake.  It made it  very nice to wake up this morning with these muffins waiting on me.  No mess in the kitchen!

I am linking up with Metamorphosis Monday, Allergy Free Wednesday and these other Awesome Parties.


  1. These look so good! I just need a cup of coffee! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

  2. These look yummy! I'm Connie at, a new GFC friend. I would love it if you stop by and be mine, too.