Breakfast

Cinnamon Topped Muffins is for Breakfast.

Cinnamon Topped Muffins takes 20 minutes to prepare.

Cinnamon Topped Muffins takes 25 minutes to cook.

Cinnamon Topped Muffins makes 12 servings.

The ingredients for Cinnamon Topped Muffins are:

1/2 cup brown sugar, firmly packed
1/4 cup apple sauce
1 (8oz) cup lite sour cream
2 eggs
1 1/2 cups whole-wheat pastry flour
3/4 tea baking soda
1/2 tea cinnamon
1 1/2 cups blueberries (or any other fruit! Chopped Rhubarb, cherries, raspberries, and banana all work well!)
1 tbs cane sugar
1/2 tea cinnamon

Here is how you make Cinnamon Topped Muffins:

Heat oven to 375 F. in large bowl combine brown sugar and applesauce. Beat at medium speed until well mixed (1-2 min). Add sour cream and eggs; continue beating; scraping bowl often, until well mixed (1-2 min) in medium bowl stir together flour baking soda and 1/2 tea cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in fruit of choice. Spoon into greased muffin pans. In small bowl stir together 1 tbs sugar and 1/2 tea cinnamon, sprinkle onto each muffin. Bake for 25 to 30 min or until lightly browned. Cool 10 min; remove from pans. Makes 12 muffins. Number of Servings: 12Recipe submitted by SparkPeople user KRISTINKIRK.

The nutritional information for Cinnamon Topped Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 141.4

• Total Fat: 3.6 g
• Cholesterol: 43.3 mg
• Sodium: 102.2 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 2.5 g
• Protein: 3.8 g