Cinnamon Roll Muffins
"Yeasted cinnamon rolls take hours—and they'll set you back 500 calories and 11g saturated fat. Here, we transform the delicacy into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. The best part? It's ready in only half an hour. You can keep any leftovers in an airtight container up to 4 days, or freeze up to 1 month—although we doubt they'll last that long...."
INGREDIENTS
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FILLING:
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Cooking spray
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1/2 cup chopped pecans, toasted
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1/3 cup packed brown sugar
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1/4 teaspoon kosher salt
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3 tablespoons low-fat buttermilk
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2 teaspoons butter, melted
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MUFFINS:
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8.25 ounces white whole-wheat flour (about 2 cups)
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1 1/2 teaspoons baking powder
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1 teaspoon cinnamon
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1/2 teaspoon kosher salt
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1/4 teaspoon baking soda
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3/4 cup low-fat buttermilk
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1/3 cup granulated sugar
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2 teaspoons canola oil
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1 teaspoon vanilla extract
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2 large eggs
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GLAZE:
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1/3 cup 2% reduced-fat Greek yogurt
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1/3 cup powdered sugar
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1 ounce 1/3-less-fat cream cheese
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