Cinnamon Jumbo Muffins – My healthy version
Before I started making my own healthy muffins, there was a bakery by my house on the way to my office. I would literally say, if there was a parking space open, I would get a muffin, or if there wasn’t I would pass it by. More times than not there would be a space and I would eat a muffin. Bakery muffins are made with LOTS of butter and sugar and 1 muffin can easily set you back 600 calories and 30 grams of fat. Not a great way to start your day!
I adapted this recipe from Penzey Spices Catalog I got in the mail. I made a few adjustments. One being that I used silken tofu instead of the butter for the recipe, the other is I used skim milk instead of whole milk. The results? You can’t even tell I made any alterations!

Ingredients:
1 cup oats (not instant)
1 cup skim milk
1-2 tsp. ground cinnamon
1/5 block of silken tofu (91 grams)
1/3 cup brown sugar (not packed)
1 egg
1 cup flour
1 TB Canola Oil
4 Tablespoons chocolate chips (because I have to have some chocolate!)
Directions:
In a small bowl, add the oats and cover with the milk and let stand 10 minutes.
In a mixer add the tofu, the brown sugar and egg and mix until smooth. Add the oats soaked in the milk and the rest of the ingredients.
I used a Jumbo Muffin Tin (found at Target or Walmart). (Makes 6 muffins).
Mix together some sugar and cinnamon and sprinkle on top of each muffin. Bake for about 18-20 minutes at 350 or until a toothpick comes out clean.
And, the difference vs. buying a huge muffin at the bakery?? Here’s the nutritional info:
I love when lightened up versions turn out great!
Under the categories section, there is a category for “Muffin of the Week” where you will find all the muffins I’ve made so far over the past 2 1/2 years!
Have a great Saturday!!!
Here is a cute picture I took this morning of our cat Max and my son Mark!