Cinnamon Sugar Doughnut Muffiny goodness. Oh yeah, I rock 
Want to make these yourself? I tweaked this recipe that I originally got from Joyful Abode, a fellow military wife with some FANTASTIC recipe ideas. Here’s what I did (firstly, what you see is double the below recipe, I do have 6 kids you know -
2 cups of organic wheat flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
pinch of sea salt
2 organic eggs
1 vanilla “light n fit” yogurt (6 oz serving)
2/3 cups organic brown sugar (packed)
1/3 cup organic applesauce
For the topping, I used
melted butter (I used about 3-4 tbsp)
1/3 cup organic sugar
2-3 teaspoons cinnamon
+Preheat your oven to 390 degrees.
+Mix together all of your dry ingredients in a bowl (flour, baking powder, baking soda, salt, brown sugar).
+In another bowl, mix the wet ingredients (eggs, yogurt, applesauce).
+Combine the two bowls’ ingredients. Try to mix the dry ingredients into the wet ingredients bowl so that it won’t be so hard to scrape dry ingredients off the bottom while mixing. This will get heavy and hard to mix. Try to mix lightly until everything is moist. Don’t overmix it though – lumps are ok, but overmixing will cause your muffins to not be airy!
+Divide the batter between 12 muffin cups and bake the muffins for 13-15 minutes or until a toothpick inserted in the center of one would come out clean and they’re nicely golden brown on top and rebound to your finger’s touch.
+While they’re baking, melt your butter and get your cinnamon-sugar topping ready.
+When the muffins are finished and they’ve cooled a little (so they’re easier to handle), dip the top of each one in the melted butter, then in the cinnamon-sugar topping, rolling in circles to get an even coat, so they have that doughnutty crunchy topping. Yum!
