How many times have you contemplated a healthy breakfast? How many times did you reach for a bran or carrot muffin, thinking,” this is not so bad, better than bacon and eggs, right”? Wrong! The word “muffin” actually means “cake”, and that is exactly what it is, laden with butter and sugar… I will stick to bacon and eggs, thank you very much.
But if you are in a mood for a sweet treat with your morning or afternoon coffee or tea… go for it, just call it what it is…. a deceptively good, baked sweet. I tried to lighten things up a bit, using no butter in this recipe for “not muffins”, let’s call them cinnamon swirl coffee cakes.
Cinnamon swirl coffee cakes
½ cup of yogurt or buttermilk
½ cup of sour cream
1 ¼ cup sugar
4 tbs ground cinnamon
¼ cup vegetable oil
12 oz of cake flour
½ tsp baking powder
½ tsp of baking soda
A pinch of salt
1 tbs butter for buttering the muffin forms.
Preheat the oven to 350F. Make the cinnamon filling by combining ¼ cup of sugar with all the cinnamon. Add a splash of water and mix. You are looking for a thin paste consistency.
Combine all the dry ingredients in a bowl. Whisk together the yogurt, sour cream, egg, sugar and vegetable oil until combined.
Add the dry goods and mix until just combined. Don’t over mix.
Scoop some batter into the buttered muffin forms. Top with about a teaspoon of the cinnamon filling, than add a little more batter to top off. Do not fill the forms all the way to the top.
Bake for 30-35 minutes, rotating the pan half-way through the cooking. Bake until an inserted toothpick comes out dry. Once baked, invert the pan onto a tea towel right away and cool the cakes on the cooling rack so they don’t become soggy.
Don’t these just scream “Eat me, but don’t call me muffin!”