Cinnamon Swirled Muffins Food

CINNAMON SWIRL MUFFINS

Steps:

• Pre-heat oven to 400 degrees and spray a 12 cup muffin tin with non-stick cooking spray.
• In a large bowl, sift together flour, xantham gum, baking powder, salt and sugar and set aside.
• In a small bowl, mix brown sugar and cinnamon together and set aside.
• Mix milk, eggs, canola oil and vanilla in a large measuring cup or a bowl.
• Add wet ingredients to the dry ingredients and mix until just combined.
• Fill each muffin cup 1/3 to 1/2 way full with batter. Top the batter with half of the brown sugar/cinnamon mixture.
• Add the rest of the of the batter to the muffin cups and top with the remaining brown sugar/cinnamon.
• Use a toothpick to lightly swirl through each muffin.
• Bake at 400 for 15 minutes or until a tester comes out clean.

CINNAMON SWIRL MINI MUFFINS

Steps:

• Preheat fanforced oven to 180 Celcius.
• Grease a 12 mini muffin tin.
• For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
• For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl or jug, mix together the egg, milk and melted butter.
• Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
• Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
• Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
• Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
• Serve warm or cold. These can be frozen too!

CINNAMON SWIRL MUFFINS

Steps:

• Preheat the oven to 190deg C/375 deg F/ Gas Mark 5. Grease 10 cups of a 12 cup muffin tin or line 10 cups with paper muffin cases. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
• For the Muffins, mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined (I used a spatula, and made sure it was still lumpy).
• Put a tablespoon of the batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cup. Finish with a layer of batter, dividing it evenly. Using a fine skewer or the tip of a sharp knife, swirl the mixture in each muffin cup to achieve the marbled effect.
• Bake in the oven for 18-20 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack. Serve warm or cold. These can be frozen too!

CINNAMON SWIRL MUFFINS

Steps:

• Preheat oven to 350°F and line a muffin tray with liners

SUGAR AND CINNAMON SPICE MUFFINS

Steps:

• Combine dry ingredients. Stir in milk, egg, and butter, beating only enough to blend. Stir in raisins and nuts, of desired.
• Fill greased muffin cups 3/4 full. Bake at 400º for 20 minutes or until muffins test done.

CINNAMON MUFFINS

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.