This week's Resolution Recipe
May. 21st, 2006 02:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerCinnamon-sugar muffins
3 cups flour
1 cup sugar
2 1/2 tsp baking powder
1 1/4 tsp nutmeg
3/4 tsp salt
2 large eggses
1 1/4 cup milk
5 1/3 Tbsp (3 1/4 oz) butter, melted
Topping:
1/4 cup sugar
1/2 tsp cinnamon
4 Tbsp butter, melted
Whisk together flour, 1 cup sugar, baking powder, nutmeg and salt. Beat the eggses, then mix in the milk and melted butter. Add the wet ingredients to the flour mixture and stir until evenly moistened. Grease muffin cups and fill 3/4 full. Bake for 20 to 25 minutes, until golden.
While the muffins are baking, combine 1/4 cup sugar and cinnamon until evenly blended. When the muffins come out of the oven, let cool slightly until they are not too hot to handle (says the guy with asbestos fingers), dip the tops in the melted butter, then into the cinnamon sugar to coat. Serve warm.
What worked: Tasty. Different. Pretty simple.
What didn't: I still don't have the "stop mixing muffins now!" point down. Mine tend to be a bit tough because I overmix. That's my problem, though, not the recipe's.
Will I make it again? Sure. These aren't going to be a standard muffin, unlike cranberry-orange muffins or cinnamon-apple-oat muffins. But sure, why not.
What I'm reading: Chris Genoa, Foop!
3 cups flour
1 cup sugar
2 1/2 tsp baking powder
1 1/4 tsp nutmeg
3/4 tsp salt
2 large eggses
1 1/4 cup milk
5 1/3 Tbsp (3 1/4 oz) butter, melted
Topping:
1/4 cup sugar
1/2 tsp cinnamon
4 Tbsp butter, melted
Whisk together flour, 1 cup sugar, baking powder, nutmeg and salt. Beat the eggses, then mix in the milk and melted butter. Add the wet ingredients to the flour mixture and stir until evenly moistened. Grease muffin cups and fill 3/4 full. Bake for 20 to 25 minutes, until golden.
While the muffins are baking, combine 1/4 cup sugar and cinnamon until evenly blended. When the muffins come out of the oven, let cool slightly until they are not too hot to handle (says the guy with asbestos fingers), dip the tops in the melted butter, then into the cinnamon sugar to coat. Serve warm.
What worked: Tasty. Different. Pretty simple.
What didn't: I still don't have the "stop mixing muffins now!" point down. Mine tend to be a bit tough because I overmix. That's my problem, though, not the recipe's.
Will I make it again? Sure. These aren't going to be a standard muffin, unlike cranberry-orange muffins or cinnamon-apple-oat muffins. But sure, why not.
What I'm reading: Chris Genoa, Foop!
