Cinnamon Topped Prune Muffins Food

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.

FEEL-GOOD MUFFINS

Steps:

• Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.
• Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
• Fold the prunes and nuts into the mixture.
• Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

PRUNE MUFFINS

Steps:

• My helpful hint! I like to prepare the prunes before I start baking, sometimes even the night before I chop the prunes, sprinkle with two tablespoons of water, stir and let sit until needed. I find it makes them much more moist, if there is any liquid left in the dish after I spoon the prunes into the flour mixture I add it to the bowl of liquids.
• In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
• In a bowl blend together beaten egg, sour cream and melted butter.
• Add to dry ingredients and stir just until well blended, but do not overmix.
• Batter will be firm like a stiff drop cookie dough.
• Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
• Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
• Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
• While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
• Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
• Delicious!

STREUSEL-TOPPED PLUM MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

EASY CINNAMON TOPPED RAISIN BRAN MUFFINS

Steps:

• In large bowl, soak raisin bran cereal in milk for 10 minutes.
• Add egg, oil and vanilla.
• Mix well.
• Add flour, sugar, baking powder and salt.
• Mix just until moistened.
• Batter will be lumpy.
• Divide batter between 12 greased or paper-lined muffin tins.
• Mix cinnamon and sugar for topping.
• Sprinkle cinnamon/sugar mixture over muffins.
• Bake at 400 degrees for 20 minutes, or until done.

APPLE NUT BUTTERMILK CINNAMON TOPPED MUFFINS

Steps:

• Set oven to 350 degrees.
• Prepare 12 muffin tins with paper liners.
• In a large bowl, mix together flour, brown sugar, baking powder, baking soda and salt.
• In a small bowl, whisk together buttermilk, oil, vanilla and egg until well blended.
• Make a "well" in the middle of the flour mixture and pour in the egg mixture; fold/mix in with a wooden spoon or a spatula JUST until blended (batter will look lumpy).
• Fold in apples, nuts and raisins (if using).
• In a small cup or bowl; mix together the cinnamon and sugar.
• Divide the muffin batter evenly between the muffin tins.
• Sprinkle with sugar/cinnamon mixture.
• Bake for 25 minutes, or until muffins test done.
• Immediately remove from tins.
• Best served warm.

CINNAMON CRUMB MUFFINS

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

CINNAMON CRUMB CAKE MUFFINS

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.