Have you ever had warm piece of buttered toast sprinkled with cinnamon and sugar for breakfast in the morning? If you haven’t, let me tell you that it’s absolutely wonderful! Cinnamon is such a warming flavor and on a cold winter’s day, it’s so nice to wake up to that comforting aroma. When I was younger, my grandparents and my mother always had a little jar of cinnamon and sugar (you can make your own- you don’t have to buy it in the spice isle 
) in the cupboard ready to go. As an adult, I still love that flavor and so does my family. These Cinnamon & Sugar Oat Muffins are a great, convenient alternative to cinnamon & sugar buttered toast. You can make these muffins ahead of time, pack them for a snack, or grab one on the go and still enjoy a homemade, satisfying breakfast. These muffins aren’t overly sweet and highlight the real flavors of the oats and cinnamon. I like these muffins because not only am I getting that delicious flavor I loved as a child, I am also giving my children a great start to the day with oats. When your children are on Winter Break next week, or you are entertaining guests at your home, fill your kitchen with the sweet smell of these tasty muffins. It’s the perfect Winter treat!
Ingredients
- 1 cup old fashioned oats
- 1 1/2 cups buttermilk
- 1/4 cup canola oil
- 1 egg
- 1 tsp. vanilla extract
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- For topping:
- 1 Tbsp. raw sugar
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In your Kitchen Aid Mixer, or a large mixing bowl, combine the oats and the buttermilk and let them sit about 10 minutes while you are preparing the other ingredients.
- Sift together the dry ingredients.
- Line your muffin tin with paper liners.
- In a small cup, mix together the raw sugar and 1/4 tsp. cinnamon for the topping and set aside.
- Add the oil, egg and vanilla to the oat mixture and beat together.
- Add the dry ingredients and stir, just until well combined.
- Fill the muffin liners about 3/4 full.
- Sprinkle the muffins evenly with the topping.
- Bake for 18-20 minutes or until a toothpick inserted into the muffins comes out clean.
- Take the muffins out of the oven and let cool for 5 minutes and then remove the muffins from the pan and place them on a cooling rack to continue cooling.
- You can serve these muffins warm (careful taking the wrappers off) with butter or room temperature.
- Store in a covered container.
- Makes 12 muffins.
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