These soft, fragrant cinnamon muffins make the most of healthy ingredients like whole-wheat flour, raisins, and raw sugar. Try a diabetic-friendly dessert recipe that satisfies with spice and sweetness.
Recipe yields 12 servings
Preheat oven to 375°. Line a 12-cup muffin tin with paper liners.
In a small bowl, whisk together the buttermilk, brown sugar, oil and eggs.
In a large bowl, sift together the flour, baking powder, baking soda, 2 teaspoons of the cinnamon and salt.
Make a well in the center of the flour mixture and add the wet ingredients, stirring to just combine. Add the raisins and stir gently to combine. Divide batter among muffin cups.
In a small bowl, combine the raw sugar and the remaining 1 teaspoon of cinnamon. Sprinkle cinnamon sugar on top of muffins.
Bake the muffins for 20 to 25 minutes, or until the edges are golden. Cool in pan for 5 minutes. Remove from pan and transfer to a wire rack to cool completely.