- 3/4 cup Splenda sugar blend (or 3/4 cup sugar)
- 1 large egg
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup fat-free milk
- 1 1/2 tsp. vanilla
- 4 1/2 packets Splenda (or 3 Tbsp. sugar)
- 1 tsp. cinnamon
Preheat oven to 350 degrees F. Lightly coat muffin pan with cooking spray. In a large bowl, beat together the sugar and egg until creamy. In a small bowl, stir together the flour, baking powder, 1 tsp. cinnamon, salt and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk and vanilla, stirring until just combined.
Divide batter evenly into muffin pan, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes clean, about 18 minutes. Let cool for 3-5 minutes, then remove muffins from pan. In a small bowl, combine packets of Splenda (or 3 Tbsp. sugar) and 1 tsp. of cinnamon. While the muffins are still warm, roll each one in mixture, coating all sides with the cinnamon sugar. Let the cinnamon and sugar coated muffins cool on a wire rack before serving. Enjoy!