Whole Wheat Coffee Cake Muffins

1-¾ cup White Whole Wheat Flour*

1-½ teaspoon Baking Powder

½ teaspoons Salt

½ teaspoons Nutmeg

½ teaspoons Cinnamon

⅓ cups Oil**

1/2 cups Maple Syrup

1 whole Egg

¾ cups Milk

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FOR THE TOPPING:

¼ cups Butter

⅓ cups White Sugar (Raw Sugar works nicely, too)

1 Tablespoon Cinnamon

Preheat oven to 350 degrees and spray muffin tin.

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk.

Add dry ingredients and stir only to combine.

Bake for 15-20 minutes.

Meanwhile, melt the butter in a bowl. Combine the sugar with the cinnamon in another bowl.

Shake muffins out of tin while still hot (carefully run a knife around edges if they seem sticky).

Dip muffins in butter, then into the sugar/cinnamon mix.

 Let cool.  Makes about 12 regular size muffins.

*I prefer King Arthur brand White Whole Wheat Flour

**Coconut oil is my preferred baking oil

Recipe adapted from Can You Stay for Dinner...original found here

Most importantly...grab a cup of coffee and ENJOY! ♥