Yogurt Cinnamon Sugar Muffins

I've been too lazy to make my daily smoothies that I oh so enjoyed last quarter. I just go straight to coffee. I always have yogurt in my fridge... like large containers of it... and well, it was expiring... it actually expired today, I"m sure I ahve a few days to spare. But anyway, these muffins had to be made.... yep that's a grammatically strange sentence. Any who, these muffins were wonderful... and kind of low fat too! They were wonderful warm, but kind of dried out toward the end of the night... I think it's the low fat content... they're really best eaten right out of the oven. I only made 7 with this recipe, feel free to double it, I should have but I didn't know if I'd like the texture. I gave 3 away and finished eating the rest in just a few hours... so I have no idea how things will taste the next day... but I do assume that it'll be kind of dry. Overall, super simple recipe just because it doesn't have butter, and pretty "low" in fat too!

Cinnamon Sugar Yogurt Muffins
( Adapted from Laura Rebecca's Kitchen)  

30 minutes

Makes 7 muffins

Dry:

1 cup flour 

1/2 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Wet:

2 tbsp oil

1/2 cup yogurt ( I used plain fat free )

1 egg 

1 tsp vanilla

1/2 tsp cinnamon
1/3 cup brown sugar 

Toppings: 

2 tbsp melted butter

1/4 cup sugar+ 1 tsp cinnamon , mixed together

1.Preheat oven at 385 degrees.  Mix dry in one bowl, wet in another, add dry to wet, stir, batter will be lumpy. 

2. Pour into prepared pans lined with cupcake liners or sprayed with non stick spray. There's going to be about 1/4 cup of batter per liner. 

3. Bake for 12-15 minutes or until cake test comes out clean . Let cool on rack for 5 minutes, remove from pan, and dip the tops of the muffins into melted butter, and generously sprinkle cinnamon sugar over the tops, and shake off excess. ( I prefer to sprinkle the sugar on, rather than dipping it in because I feel like I can get much more sugar on it by sprinkling it on.)