These moist, easy-to-make muffins are good hot, but stash a few leftovers in the freezer for quick morning reheating.
Inspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.
Ooey, gooey caramel buns give plain old cinnamon rolls a serious run for their money. A bit of whole wheat flour lends a hint of wholesomeness to these otherwise utterly indulgent treats. They are delicious any time and best served warm.
You don’t have to trek to the nearest bakery to enjoy a great bagel. Try this recipe and you may never want to purchase these delicious classics again!
The moistness of apples makes up for the oil usually found in muffins. These treats are best eaten fresh.
Make these golden amaretto-soaked cakes a month ahead so they have plenty of time to develop the perfect level of mellow boozy flavour.
