5. Mini cinnamon rolls
You will need:
For rolls:
1 (8oz.) tube crescent roll dough
2tbsp unsalted butter (melted)
1tbsp ground cinnamon
1tbsp dark brown sugar
For maple icing:
¾ cup confectioners’ sugar
1tbsp unsweetened almond milk
1tsp pure maple syrup
How to make:
Preheat the oven to 350°F (177°C). Grease 16 tins of mini muffin cups and set them aside.
Spread some flour on your kitchen counter. Roll out half of the dough and close the seams together by pinching. Then, flip over and pinch those seams together as well.
Smoothen out the seams with a rolling pin such that it is smooth and around one-fourth-inch thick.
Brush a tablespoon of butter and sprinkle brown sugar and cinnamon. Roll the dough into a log and cut into eight equal buns. Repeat the process from step two to four with the remaining crescent roll dough.
Place the buns into the prepared muffin tins and bake for about 12 to 14 minutes until the buns turn light brown. Take the buns from the oven and set them aside to cool for around five minutes.
Meanwhile, prepare the icing. For that, mix maple syrup and milk in a small bowl. Stir in confectioners’ sugar until it’s completely dissolved. Spoon the icing over warm cinnamon buns and serve.
6. Applesauce oatmeal muffins with blueberries
You will need:
1 cup rolled oats
1 cup unsweetened applesauce
½ cup whole wheat flour
½ cup all-purpose flour
½ cup brown sugar, lightly packed
½ cup frozen blueberries (unsweetened)
⅓ cup vegetable oil
1tsp baking powder
½tsp baking soda
½tsp cinnamon powder
¼tsp salt
1 large egg
How to make:
Preheat the oven to 350°F (176°C). Line a 12-cup muffin tin with paper liners and set it aside.
Combine all the flours, oats, cinnamon powder, baking powder, baking soda, and salt in a large bowl. Mix well and set the bowl aside.
Add oil, applesauce, egg, and brown sugar in a small bowl and mix well. Then, transfer this mixture to the large bowl containing the flour mixture. Stir well until you get a lumpy batter.
Stir in blueberries and mix all the ingredients thoroughly.
Pour the batter into the muffin cups and bake the muffins for around 25 to 30 minutes until a toothpick inserted near the center comes out clean.
Remove the muffin tin from the oven and set it aside on a wire rack to cool. Serve as many muffins you want and store the remaining in an airtight container into the refrigerator for three to four days.
