Cottage Street Bakery Dirt Bombs Food

COTTAGE STREET BAKERY DIRT BOMBS

Steps:

• Preheat the oven to 400 with the rack in the center position. Generously coat a 12-cup standard muffin tin with butter, greasing the flat part of the tin as well. To make the muffins: Sift the flour, baking power, salt, nutmeg, and cardamom into a mixing bowl. In a separate bowl, either by hand or using an electric mixer, cream the butter and sugar until light and fluffy. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the ingredients. Scrape down the sides and bottom of the bowl to be sure to incorporate all the flour. The batter will be on the stiff side, but airy. Don't overmix or beat the batter, as this will make the muffins tough. Scrape and spoon the batter into the prepared muffin tin without smoothing the tops. Bake for about 25 minutes, or until the tops are golden bown and a toothpick or cake tester inserted in the center comes out clean and dry. As soon as the muffins are cool enough to handle, turn them out onto a wire rack. To coat the muffins with topping: Add the melted butter to a shallow bowl and mix the sugar and cinnamon together in a separate bowl. Dip the muffins (top, sides, and bottom) in the butter, using a pastry brush, if necessary, to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon-sugar mixture. Serve warm or at room temperature.