Cinnamon Molasses Muffins

  I have finally realized that I am an odd ball! I enjoy cinnamon and molasses flavors towards the winter months. I really enjoy the flavors in December and January. The weather is still a bit warm here and I really don’t think it will get any colder. It’s funny because most of the snow birds have arrived to the phoenix area, and they look at me weird when I walk into stores with gloves and a  scarf on. I guess it’s not cold to them, but there not here for the four months when the weather is above 108 degrees every single day.

 These cinnamon molasses muffins are full of deep rich spice flavors that are quite addictive. They are gluten free and all natural. Towards the beginning of the year. I am going to work towards less sugar recipes and more recipes with alternative sweeteners. I know most of you miss my recipes using dates, so I will start using them again. I just hope I don’t eat the whole box.

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 Cinnamon Molasses Muffins Recipe:
2 ½ cups rolled oats, blended in blender or food processor
1 ½ tsps. baking powder
¼ tsp. salt
2 tsps. cinnamon
1 egg beaten
1 tsp. vanilla extract
½ cup coconut sugar
¼ cup whipped butter, softened
¼ cup molasses
Recipe Directions: Preheat oven to 350 degrees; mix dry ingredients in a small bowl and set aside. In large bowl mix egg, vanilla extract, whipped butter, molasses and coconut sugar. Add dry ingredients until a batter forms. Add 1-2 heaping tablespoons of batter to a muffin tin lined with liners. Place in the oven and bake for 30 minutes or until a tooth pick inserted in the middle comes out clean