Snickerdoodle Muffins Directions:
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Preheat oven to 375°F and grease a standard muffin pan generously with non-stick cooking spray.
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In a large bowl, cream together butter and sugar substitute for about 2 minutes until smooth and combined.
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Add egg, vanilla, milk, and sour cream; mix until even.
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Add flour, baking powder, baking soda, cinnamon, and salt to the mixture. Fold with a rubber spatula until just combined without overmixing.
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Spoon batter into prepared muffin pan, filling each cup about 2/3 full.
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Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
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Cool muffins in the pan for 1-2 minutes, then transfer to a wire rack.
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For topping, brush each warm muffin with melted butter, then generously sprinkle with cinnamon-sugar mixture. Serve warm.
WW Points Calculation:
1/2 cup Land O'Lakes Light Butter with Canola Oil: 10.00
2/3 cup Swerve Granular Sugar Substitute: 0.00
1 large Eggland's Best Egg: 0.00
1 1/2 tsp McCormick Vanilla Extract: 0.00
1/2 cup Horizon Organic Fat-Free Milk: 1.00
1/4 cup Daisy Light Sour Cream: 2.00
1 2/3 cups Gold Medal White Whole Wheat Flour: 7.00
1 1/2 tsp Clabber Girl Baking Powder: 0.00
1/4 tsp Arm & Hammer Baking Soda: 0.00
1/2 tsp McCormick Ground Cinnamon: 0.00
1/2 tsp Morton Salt: 0.00
3 tbsp Land O'Lakes Light Butter with Canola Oil (topping): 6.00
1/3 cup Swerve Granular Sugar Substitute (topping): 0.00
2 tsp McCormick Ground Cinnamon (topping): 0.00
Total Points: 26.00
Servings: 12
Points per serving: 2.17
Nutrition Information:
Calories 160
Fat 8g
Protein 4g
Carbohydrates 18g
Sugar 2g
Sodium 180mg
I'm waiting for your comments! Enjoy!
