Topping: 1/2 cup sugar with 1 teaspoon cinnamon thoroughly mixed in.
1/4 cup olive oil
1/2 cup sugar
2 egg whites or egg substitute equivalent to 1 egg
1-1/2 cup cake flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup skim milk
In a mixing bowl, cream oil, sugar and egg whites or substitute.
Combine the dry ingredients; add to creamed mixture alternately with milk.
Fill muffin cups 2/3rd's full. Bake at 325 degrees, 20 to 25 minutes or until golden.
Meanwhile, combine sugar and cinnamon in a small bowl. Roll the tops of the muffins in the sugar mixture while hot out of the oven.
Serve these light muffins warm or freeze and microwave 20 to 25 seconds before serving.
Recipe makes 10 to 12 muffins.
Nutmeg is not a nut and does not pose a risk to people with nut allegies. Allergy to nutmeg does occur, but seems to be rather rare.
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