Cinnamon Sugar English Muffins Food

CINNAMON MUFFINS

Steps:

• Preheat the oven to 200°C (400°F) and place muffin liners in a muffin tin or on a baking sheet.
• In one bowl, mix together all dry ingredients: flour, vanilla powder, baking powder and cinnamon.
• In another, large, bowl, mix sugar and butter with an electrical mixer until fluffy.
• Add the eggs and mix well.
• Add the dry ingredients and mix to combine, but not more.
• Add in the milk and mix until smooth, but not more than necessary.
• Using two spoons, scoop your batter into the muffin liners, filling them to about ⅔. Use a spoon to even out the top.
• In a small bowl combne the cinnamon and sugar for the topping. Then sprinkle the cinnamon sugar on top of the muffins.
• Bake in the middle of the oven for 16-18 minutes. Test with a cake tester or tooth pick - it should come out with no or very little cake batter when they are done. Enjoy!

CINNAMON MUFFINS

Steps:

• Preheat the oven to 350°F. Line a standard-sized muffin tin with muffin liners and lightly spritz with nonstick cooking spray.
• In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, combine the butter and the sugar and mix on medium-high speed using a handheld mixer for 3-4 minutes, or until the mixture is light and fluffy. You could also use a stand mixer fitted with a paddle attachment.
• Add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the vanilla and mix once more.
• Mixing on low, alternate adding the dry ingredients and the milk in three additions. Then, scrape down the sides of the bowl and mix once more.
• Fill the muffin cups two-thirds of the way full and bake for 25 minutes, or until the center of the muffins spring back ever so slightly when gently poked.
• While the muffins are baking, combine the sugar and cinnamon for the topping in a small bowl, and set aside.
• Once cool enough to handle, dip the top of the muffin in the melted butter and then dip it into the cinnamon-sugar and swirl until well-coated. Serve and enjoy.

LOW-SUGAR CINNAMON BUN MUFFINS

Steps:

• For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
• Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
• Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
• Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
• For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

CINNAMON-SUGAR MINI MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

CINNAMON MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

ENGLISH MUFFINS TOPPED WITH BANANAS AND CINNAMON SUGAR.

Steps:

• Mix cinnamon and sugar.
• Spread butter on the cut side of the 4 halves of the toasted muffins.
• Place bananas on the buttered muffins top with the cinnamon and sugar mixture.
• Adjust cinnamon and sugar to your taste.

CINNAMON SUGAR MUFFINS

Steps:

• Mix all dry ingredients and make a well in the center.
• Combine oil, egg and milk. Mix before adding to dry ingredients.
• Mix well and then fill muffin cups, regular size, 3/4 full.
• Bake 20-25 minutes.
• For glaze: Combine all ingredients in medium bowl. When muffins are finished baking, let cool slightly and then dip in glaze and cool completely.

CINNAMON SUGAR MUFFINS

Steps:

• In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the dry ingredients.
• In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease 12 muffin cups. Fill cups about two-thirds full with batter. Bake in 350 f oven for 20 to 25 minutes or until muffins are golden.
• Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. You need to work quickly as the muffins are hot.
• Baked muffins can be placed into freezer containers or bags and frozen up to 1 month.
• NOTE: You might find that you don't get all 12 muffins from this recipe. It really depends on how much you fill each muffin cup. I was able to get all 12 muffins from this recipe.