Ingredients for Light Muffins
- 1 cup (200g) granulated sugar + 1/4 cup (50g) granulated sugar for topping
- Cinnamon
- Olive Oil
- Egg Whites
- Cake Flour
- Baking Powder
- Salt
- Nutmeg
- Skim Milk
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How to Make Light Muffins
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, cream together 1/2 cup (113g) softened butter, 1 cup (200g) granulated sugar, and 2 large egg whites (or 1/4 cup unsweetened applesauce as a substitute) until light and fluffy.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins bake, prepare the cinnamon sugar topping: In a small bowl, combine 1/4 cup (50g) granulated sugar and 1 teaspoon ground cinnamon.
- As soon as the muffins come out of the oven, gently roll the tops in the cinnamon sugar mixture.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
3g
Carbs
10g
