Cinnamon Muffins

I decided to make up some muffins for a couple care packages. I was hungry for something cinnamon so here's what I unearthed on Cooks.com.

My review: These muffins are incredibly moist and kinda healthy since you use applesauce and egg whites rather than oil and whole eggs. (Although, the icing I added at the end negates any/all healthy attributes). These are VERY mild - I may use more cinnamon next time. These would be great for someone just out of the hospital needing "light" food. Just a hint of cinnamon and very good. Also, I added the glaze topping that you see in the pictures. I just thought they needed "something". :-) I also doubled the recipe and got 48 mini muffins rather than making "big" muffins. I like to do this if I plan to pass them out. Oh, and for anyone who decides to count the muffins in the pictures..... there are a couple missing due to taste testing that MUST occur in any kitchen!!! :-)

Cinnamon Muffins

1 1/2 c. self-rising flour

1/2 c. sugar

2 tsp. baking powder

1 apple, chopped

1/2 tsp. cinnamon

2 egg whites

1/2 c. applesauce (I used cinnamon applesauce)

1/2 c. skim milk

Combine all ingredients. Spoon into muffin pan and top with 1/4 - 1/2 tsp of topping ingredients. Bake at 350 degrees until done, approximately 15 minutes. Remember - when cooking without oil, the time varies with outside temperature, humidity, and oven type.

TOPPING INGREDIENTS:
1/4 c. sugar

1 tsp. cinnamon

1/4 c. oats

2 tsp. Molly Mcbutter ( I used butter - melted)

2 tsp. water (or to desired consistency)