Cinnamon Brown Sugar Multigrain Muffins

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1/4 cup egg substitute
1 cup low-fat milk
3 tablespoons canola oil
1 or 2 teaspoons ground cinnamon
2-1/2 cups Trader Joe’s Multigrain Baking Mix
2 tablespoons Trader Joe’s organic chia seed
1/2 cup granulated sugar

Topping:
1/2 tablespoon of brown sugar to top each muffin with before baking.

*Optional:
1-1/2 cups fresh fruit such as blueberries, strawberries, apples, or pineapple.

Mix all dry ingredients together and then add in the milk and oil stir until combined.

Take a stainless steel ice cream scoop and use it to portion out the muffin better. You can use muffin cups or you can just Grease the inside of some muffin Pandora ceramic ramekins if you like. And use the stainless steel ice cream scoop to add about one-half cup each a batter into each 9 muffin cups. Bake at 350 degrees until muffins are cooked through and test with a toothpick in the center. That’s about 35 to 40 minutes. I would say to be safe check at 20 minutes, does everybody’s oven can vary in temperature.

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Call images were photographed & created by Paulette Motzko, PLM Studios, Las Vegas, Nevada.

Recipe was greatly adapted from the “Blueberry Coffee cake” recipe on the side of the Multigrain Baking and Pancake Mix box.
Copyright August 2016

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