Recipe Finder - Snickerdoodle Mini Muffins

Yields 3 DOZEN servings

3 tablespoons sugar

1 teaspoon ground cinnamon

1/4 cup all-purpose flour

1-1/4 cup whole-wheat flour

1 cup Quaker® Oats (quick or old fashioned, uncooked)

1/3 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup apple juice

1 egg, lightly beaten

1/4 cup vegetable oil

1 teaspoon vanilla

Heat oven to 400°F. Spray bottoms only of mini muffin pan cups with cooking spray.
For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
For muffins, combine all-purpose flour, whole-wheat flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl; mix well. In small bowl, combine apple juice, egg, oil and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
Bake 14 to 18 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Serving Size: 3 mini muffins

Calories: 170

Total Fat: 6 grams

Saturated Fat: 1 grams

Cholesterol: 20 mg

Sodium: 180 mg

Total Carbohydrates: 27 grams

Dietary Fiber: 2 grams

Protein: 3 grams