Everyone loves Snickerdoodles, so it was only a matter of time before I received the request for a Skinny Snickerdoodle Muffin. When I did, I jumped out of my chair with excitement. How had I forgotten the beloved Snickerdoodle? *Frowns at floor*Side note: I always have a minor anxiety attack when creating new recipes. The reason is so ridiculous, but fellow foodies, you’ll understand. Because I eat all of my meals after preparation and pictures, I worry I’ll add too much of X, not enough of Y, and I’ll be out breakfast for another half-hour. Luckily in this case, I made my muffin and ate it, too 🙂So when making an awesome Skinny Snickerdoodle Muffin, try these items:
Favorites? Marble Roller, duh. I literally use it all the time. Even leave it out on my counter because it’s so beautiful. & Obviously I am losing it over that Beehive Cupcake Tin because, um, it’s the coolest. Can you imagine little beehive cupcakes in the spring? Why does something so scary in real life get me so giddy? I see a cute baby shower idea. Also, give me that Pastry Blender. Now. It comes in handy. Whenever you don’t have one, you need one. Whenever you do have one, it’s in the dish washer because you use it so surprisingly often and for multiple baking purposes. This one is my personal favorite.
- Muffin Ingredients:
- 1/2 cup pastry flour (165 calories - May substitute with all-purpose or white whole wheat flour, but the sour cream will need to be increased by about 2 tablespoons and the eggbeaters or egg whites will need to be doubled)
- 2 tablespoons Truvia (May double with sugar)
- Sprinkle of salt
- 1/2 teaspoon baking powder (1 calorie)
- 1/4 teaspoon ground nutmeg (2 calories)
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (6 calories)
- 1 tablespoon eggbeaters (May substitute with egg whites - 8 calories)
- 1/4 cup low-fat sour cream (80 calories)
- Topping Ingredients:
- 1/2 teaspoon butter (I use Earth Balance, whipped 17 - 20 calories)
- 1/8 teaspoon ground cinnamon (1.5 calories)
- 1 teaspoon Truvia Baking Blend (May substitute with another sugar/stevia mixture that would convert to 2 teaspoons sugar or 2 teaspoons of white sugar - 10 - 15 calories)
- Preheat oven to 375F.
- In a medium-sized bowl, mix together all dry ingredients for muffin.
- One-by-one, add in wet ingredients to dry ingredients, stirring well after each addition.
- Pour into an oven-safe, individual-sized muffin tin (or make one out of nonstick foil) and pop it in the oven, baking for approximately 12 - 15 minutes or until the top is nice and golden. You may also check to see if your muffin has cooked fully by inserting a toothpick into the middle, removing it and inspecting it for wet batter. If you see wet batter, simply continue baking it in two-minute intervals until the toothpick returns with either dry batter or no batter at all.
- While your muffin is baking, mix your Truvia (or sugar) and cinnamon in a small bowl. Set aside.
- Once you have removed your muffin, lather it with butter and sprinkle your cinnamon mixture over it.