Snickerdoodle Muffins

Ingredients

1 ½ cups flour, self rising is best

1 cup oats

½ cup granulated sugar

½ tsp cream of tartar

4 tbsp butter

1 large egg

1 cup milk

1 tsp vanilla

Topping:

⅓ cup granulated sugar

1 tsp cinnamon

Instructions

Step 1:

In a large bowl, combine the flour, oats and ½ cup of the sugar and cream of tartar

Whisk lightly together

Step 2:

In a separate bowl combine the vanilla, milk, egg and butter

Slowly add the dry ingredients to the wet ingredients until mixed well

Step 3:

Fill each muffin tin ⅔ of the way full

Step 4:

Preheat the oven to 400*

Bake for 12 to 14 minutes

Step 5:

As the muffins are baking, mix the sugar and cinnamon topping together

Lightly brush the tops with melted butter and sprinkle with cinnamon sugar when removed from the oven.

Enjoy!

Nutrition Information:

YIELD: 12 SERVING SIZE: 1

Frequently Asked Questions:

Can I use regular flour instead of self-rising flour?

Yes, you can use all-purpose flour instead of self-rising flour.

Just add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of all-purpose flour to make it equivalent to self-rising flour.

What type of oats work best for this recipe?

Quick oats or old-fashioned rolled oats both work well for this recipe.

Steel-cut oats are not recommended as they have a different texture.

Can I use brown sugar in the muffin batter for a different flavor?

Yes, you can use brown sugar for a slightly different flavor. It will add a caramel-like richness to the muffins.

You can replace all or part of the granulated sugar with brown sugar according to your preference.

Do I need to use paper liners in the muffin tin, or can I grease it instead?

You can either use paper liners or grease the muffin tin.

Greasing the tin can give the muffins a slightly different texture, so choose the method you prefer.

Can I store these muffins, and if so, how should I do it?

Yes, you can store these muffins in an airtight container at room temperature for up to 2-3 days.

If you want to keep them longer, you can freeze them in an airtight container or freezer bags for up to 2-3 months.

Can I use regular all-purpose flour instead of self-rising flour?

Yes, you can use all-purpose flour in place of self-rising flour.

Just remember to add the leavening agents (baking powder and salt) to the flour.

For this recipe, you would typically use 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour to mimic self-rising flour.

Can I use margarine or a butter substitute instead of butter?

Yes, you can substitute margarine or a butter substitute for butter in this recipe.

However, it may slightly alter the flavor and texture of the muffins.

Can I use almond milk or another non-dairy milk instead of regular milk?

Yes, you can use almond milk or any other non-dairy milk as a substitute for regular milk.

Just make sure it’s unsweetened and unflavored to maintain the original flavor of the muffins.

Can I make mini muffins with this recipe instead of regular-sized muffins?

Yes, you can make mini muffins using this recipe.

Adjust the baking time accordingly; mini muffins will typically bake for a shorter time than regular-sized muffins, so keep a close eye on them.

What is the purpose of cream of tartar in this recipe?

Cream of tartar is used as a leavening agent in this recipe.

It helps the muffins rise and contributes to their soft texture.

If you don’t have cream of tartar, you can substitute it with baking powder, but adjust the amount accordingly (usually 1/2 teaspoon of baking powder for every 1/2 teaspoon of cream of tartar).