Thursday, September 11, 2014

Cinnamon Toast Muffins Recipe

Hi!  I hope you are having a great week!  Listen... I have a great breakfast muffin recipe for you. I'm going to be honest.  It is a little bit of extra work to whip these scrumptious muffins up than it would be to just toss together your basic muffin recipe, but I promise- they're worth it.  

Here's what you need to do:

Preheat your oven to 375°F.
Prepare a 12-cup muffin pan with muffin/cupcake liners.

Now, gather the following and sift them all together in a medium sized bowl:

3 cups All-Purpose Flour
2 1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
3/4 tsp. Salt
1/2 tsp. Ground Nutmeg

In another bowl combine the following:

A little over 3/4 Cup 2% or better Milk
1 TBSP. Lemon Juice

Now, grab your electric mixer (handheld is fine) and using the whisk attachment, cream the following in a large bowl on medium speed until fluffy:

10 TBSP. Vegetable Shortening
A heaping 3/4 cup of Sugar

Crack 2 eggs and add to the creamed shortening/sugar mixture.

Add some of the flour mixture to the creamed shortening/sugar mixture. Beat a bit then add some of the milk mixture and beat some more.  Alternate the flour mixture and milk mixture, beating into the creamed shortening/sugar mixture until smooth.

Fully fill each lined muffin cup with batter.  Batter will be fairly thick, but not so thick that it is too sticky.  Beat a little bit more milk into batter if necessary.  Not too much though. Thick is good.

Bake until golden brown, about 20 minutes.  Let cool 5 minutes in pan.  Remove from pan and place on a large plate or on a lined baking sheet.  

In a small bowl, mix 1 cup of sugar with 1 heaping TBSP of ground cinnamon.  In another small bowl or glass measuring cup, melt 8 TBSP of butter or margarine. With a basting brush, thoroughly brush/dab melted butter onto the top of a single muffin, then immediately press muffin top into cinnamon sugar and set aside.  Repeat (1 at a time) with each muffin.  

Makes 12 big, fluffy muffins. :)


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