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Snickerdoodle Muffins

Snickerdoodle Muffins
 
Snickerdoodle Muffins
This recipe comes from NDSU Extension.

Ingredients

Jar Mix Ingredients:

1 c. sugar
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. cream of tartar
¾ tsp. ground nutmeg
½ tsp. ground cinnamon
1 ½ c. all-purpose white flour
¾ c. whole-wheat flour

Muffin topping – 5 tsp. additional sugar and 1 tsp. ground cinnamon mixed together to sprinkle on top of muffins (½ tsp. per muffin), wrapped separately in jar

In a clean quart-sized jar, layer all ingredients except the 5 tsp. additional sugar and 1 tsp. cinnamon. Place additional sugar cinnamon mixture in a small plastic bag and place on top of other ingredients. Cover the jar tightly with a lid, decorate and attach a copy of the recipe card.

To Make Muffins:

• 1 jar Snickerdoodle Muffin mix
• Additional ingredients:
– 1 c. (2 sticks) margarine
– 2 tsp. vanilla extract
– 2 eggs
– 1¼ c. Greek yogurt (plain, nonfat)

Directions

Preheat oven to 350 degrees. Combine wet ingredients (margarine, Greek yogurt, eggs and vanilla) in one bowl. Combine dry ingredients (sugar, baking soda, baking powder, cream of tartar, ground nutmeg, ground cinnamon, all-purpose white flour and whole-wheat flour) in a separate bowl. Fold the dry ingredients into the wet ingredients until dry ingredients are well mixed. Make sure not to overmix muffins; the batter may be lumpy. Scoop muffin batter into muffin tins until the batter fills roughly three-fourths of the muffin tin. Stir together additional sugar and cinnamon and sprinkle ½ tsp. on each muffin. Bake for 20 to 22 minutes or until they are golden brown. Enjoy!

Makes approximately 12 servings (one muffin each). Each serving has 180 calories, 9 g fat, 3 g protein, 23 g carbohydrate, 1 g fiber and 130 mg sodium.

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