Cinnamon Toast Muffins Food

CINNAMON-SUGAR ENGLISH MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Add the bacon to a skillet over medium heat and fry until crisp, 10 to 12 minutes.
• Meanwhile, add the butter, sugar, cinnamon and vanilla to a bowl. Using a fork, mash everything together until completely combined. Spread the mixture onto the split side of each English muffin half, completely covering the surface to the edges.
• Place the English muffins on a baking sheet and bake for 10 minutes, then remove from the oven. Turn the oven to the broiler setting and broil until golden brown and bubbling, about 2 minutes. Watch carefully so they do not burn.
• While the bacon and muffins cook, add the peanut butter to a microwave-safe bowl. Microwave until heated through and pourable, about 30 seconds.
• Assemble by topping the muffin halves with a layer of sliced apples and drizzling the warm peanut butter over the top in a thin stream. Cut or tear the bacon rashers in half and place 1/2 piece of bacon onto each muffin half, then serve.

CINNAMON TOAST MUFFINS

Steps:

• Mix all ingredients til moistened. Fill muffin cups 3/4 of the way full. Sprinkle a generous amount of cinnamon sugar on top of each muffin. Bake in 400 oven for 12 minutes or until cooked through.
• Makes 12 muffins.

CINNAMON FRENCH TOAST MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cups in 12 regular-size muffin cups.
• In medium bowl, stir together muffin mix, water, oil and eggs until blended (batter will be lumpy). Stir in maple flavor until blended. Divide batter evenly among muffin cups.
• In resealable plastic bag, coarsely crush 1 cup of the cereal. In small bowl, mix crushed cereal, streusel topping from muffin-mix box and melted butter. Divide evenly on top of batter in muffin cups.
• Bake 15 to 20 minutes or until golden brown. Cool in pan 5 minutes. Carefully remove from muffin cups to cooling rack. Serve warm or cool.

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.

CINNAMON FRENCH TOAST MUFFINS

Steps:

• Heat oven to 350ºF.
• Mix flour, dry pudding mix and baking powder in large bowl.
• Beat 1 egg, 1/4 cup milk, vanilla and brown sugar in medium bowl with whisk until blended. Add bread; stir until evenly moistened.
• Whisk remaining egg in medium bowl. Add butter, remaining milk and granulated sugar; mix well. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.)
• Spoon batter into 12 muffin pan cups sprayed with cooking spray. Top with bread mixture; press lightly into batter with back of spoon.
• Bake 28 min. or until toothpick inserted in centers comes out clean. Brush with syrup. Cool in pan 5 min. Remove to wire rack; cool slightly.

CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS

Steps:

• Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
• Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
• Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.