Snickerdoodle Muffins Ingredients:
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1/2 cup Land O'Lakes Light Butter with Canola Oil, softened
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2/3 cup Swerve Granular Sugar Substitute
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1 large Eggland's Best Egg
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1 1/2 tsp McCormick Vanilla Extract
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1/2 cup Horizon Organic Fat-Free Milk
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1/4 cup Daisy Light Sour Cream
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1 2/3 cups Gold Medal White Whole Wheat Flour
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1 1/2 tsp Clabber Girl Baking Powder
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1/4 tsp Arm & Hammer Baking Soda
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1/2 tsp McCormick Ground Cinnamon
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1/2 tsp Morton Salt
For Topping:
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3 tbsp Land O'Lakes Light Butter with Canola Oil, melted
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1/3 cup Swerve Granular Sugar Substitute
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2 tsp McCormick Ground Cinnamon
How to make Snickerdoodle Muffins?
Please c-lic-k the photo or the "next >" button below to see the instructions.
