DIRT BOMB MUFFINS
Make and share this Dirt Bomb Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Place the rack in the center position. Generously grease a 12-cup standard muffin pan.
- Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl.
- In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs.
- Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don't over mix or beat the batter as this will make the muffins tough.
- Spoon the batter into the prepared pan, without smoothing the tops.
- Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.
- Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
- 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.
Nutrition Facts : Calories 436.7, Fat 24.4, SaturatedFat 15, Cholesterol 97.3, Sodium 212.1, Carbohydrate 50.5, Fiber 1, Sugar 26.2, Protein 5.2
DIRT BOMBS
Provided by Amanda Golovin
Yield Makes 12
Number Of Ingredients 14
Steps:
- Muffins:
- Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
- Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
- Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30-35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
- Topping and assembly:
- Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
- DO AHEAD: Muffins can be made 6 hours ahead. Keep tightly
DEEP DARK OLD RECIPE BRAN MUFFINS
Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.
Provided by LorrieT1
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
- Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g
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DIRT BOMBS RECIPE | BON APPéTIT
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- Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
- Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
- Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
- Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
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