Cinnamon Sugar Donut Muffins

I found these muffins recently on Baked Perfection. They looked so scrumptious, plus she made them a bit healthier. I thought I would go one step further and do some more substitutes and make them really healthy. They turned out really good, and they really do have a donut-like consistency! Mine turned out just a little dense, and I think that is from using the fat free yogurt so next time I will just do the low fat. Other substiutions I made were to use egg substitute and applesauce instead of oil. I did try the half wheat and half all purpose flour, and I really couldn’t tell too much difference in that arena. These are a great way to cure a sweet tooth craving, without all the fat! I’m also entering these in Joelen’s Marvelous Muffins Adventure this month.

Cinnamon Sugar Donut Muffins
adapted from Laura Rebecca’s Kitchen

2 cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat flour)
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon (Could increase to 2 tsp. if desired)
2 large eggs (used 1/2 cup egg substitute)
1 cup low-fat vanilla yogurt (used fat free)
2/3 cup packed brown sugar (used 5 tbsp. and 1 tsp. brown sugar splenda)
4 tbsp oil (used 4 tbsp. applesauce)
1 tsp vanilla

Topping:
1/2 stick butter, melted (I just sprayed them with non fat butter cooking spray)
1/4 cup sugar (used splenda)
1 tsp cinnamon

Directions:
Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl.

In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Yields 12 standard muffins.