Well, Hello there. Yes I know it has been forever, and yes I know some of you might not want to forgive me, but you will after you see what I have for you today. Cinnamon Muffins, these yummy little holiday treats will leave you wanting more, that's for sure. Now for the best part, they are amazingly easy, no overnight soaking, no 30 ingredient shopping list, just the basics. So, let's get started.
Dry Ingredients
1 1/2 cups of flour
1/2
cup of sugar
1/4
cup of packed brown sugar
1/2
teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of cinnamon
2
teaspoons of baking powder
Wet Ingredients
3/4 cup of milk
3/4
cup of oil
1 egg
beaten
Optional ingredients
a handful of chopped walnuts
a
handful of golden raisins
So first preheat your oven to 400ºF or 200ºC. Now mix all your dry ingredients together until mixed, loose, and fluffy. Next, add your wet ingredients and mix until moist. When I first made this I found that the batter was still a little dry (more like cookie dough), if this happens to you just add a table spoon of both milk and oil until you get a thick batter consistency. Now if you want to add chopped walnuts or raisins, or both, by all means throw them in after you have mixed both the wet and dry ingredients. Leave your muffins in the oven for 18-20 minutes and they will turn out beautifully. I was able to make 16 small muffins from this batch, so just a little forewarning you may want to double this recipe if you are making large muffins or quite a few of them.
Tip: I also chose to sprinkle a little brown sugar mixed with a 1/2 teaspoon of cinnamon on the batter before putting the muffins in the oven, for a little decoration.
Tip: Another thing you could do is make a simple icing with powdered sugar and milk, to make your muffins taste like cinnamon rolls.
Truth be told, I could barely keep my fingers out of the batter, it's just soooooo yummy! Try adding your own twists like nutmeg, chocolate chips, or maybe treat them like cupcakes and fill the with some cream cheese icing or maybe some cinnamon drizzle.

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