Something I strive to do with both baking and cooking is to make as much by hand as I can. Processed foods = bad. So I try to make as much as I can by hand. And I had been wanting to make these muffins for awhile, but there was always something that was stopping me. First I didn't have time before church. Then I didn't have milk. But finally I had time and milk, so I got to do my much-beloved baking.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg
1/2 cup milk
1/3 cup butter or margarine, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
Directions:
Preheat oven to 350 degrees. Grease twelve 2 1/2-inch muffin cups; set aside.
In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).
Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.
Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Dip muffins into the 1/4 cup melted butter then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins. (189 calories)
They were super easy to make, but I wasn't a big fan of them in general. Rob really liked them. I didn't hate them, but I just wasn't crazy about them. That's about all I have. I know - barely worth writing about with how boring this post was just. But you know when you might be looking for a cinnamon breakfast muffin recipe so here you go!
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