Cinnamon Roll Muffins Recipe
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Ingredients: |
Ingredients: Yeasted cinnamon rolls take hours—and they'll set you back 500 calories and 11g saturated fat. Here, we transform the delicacy into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. The best part? It's ready in only half an hour. You can keep any leftovers in an airtight container up to 4 days, or freeze up to 1 month—although we doubt they'll last that long.
Ingredients FILLING: Cooking spray 1/2 cup chopped pecans, toasted 1/3 cup packed brown sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3 tablespoons low-fat buttermilk 2 teaspoons butter, melted
MUFFINS: 8.25 ounces white whole-wheat flour (about 2 cups) 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 3/4 cup low-fat buttermilk 1/3 cup granulated sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 2 large eggs
GLAZE: 1/3 cup 2% reduced-fat Greek yogurt 1/3 cup powdered sugar 1 ounce 1/3-less-fat cream cheese
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Directions: |
Directions:How to Make It Step 1 Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
Step 2 To prepare filling, combine pecans and next 4 ingredients (through salt) in a small bowl; toss to combine. Add buttermilk and butter, stirring until smooth.
Step 3 To prepare muffins, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir with a whisk. Place 3/4 cup buttermilk and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture to buttermilk mixture; stir just until combined.
Step 4 Place 1 tablespoon batter in each muffin cup. Top evenly with filling. Spoon remaining batter over filling. Bake at 375°F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans.
Step 5 Combine yogurt, powdered sugar, and cream cheese, stirring well with a whisk. Drizzle over muffins. |
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Number Of
Servings:12 |
Preparation
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Preparation
Time:30 minutes |
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Personal
Notes: By SIDNEY FRY, MS, RD September 2016 RECIPE BY COOKING LIGHT
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