Frosted Cinnamon Muffins Food

CINNAMON MUFFINS

Steps:

• Preheat the oven to 350°F. Line a standard-sized muffin tin with muffin liners and lightly spritz with nonstick cooking spray.
• In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, combine the butter and the sugar and mix on medium-high speed using a handheld mixer for 3-4 minutes, or until the mixture is light and fluffy. You could also use a stand mixer fitted with a paddle attachment.
• Add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the vanilla and mix once more.
• Mixing on low, alternate adding the dry ingredients and the milk in three additions. Then, scrape down the sides of the bowl and mix once more.
• Fill the muffin cups two-thirds of the way full and bake for 25 minutes, or until the center of the muffins spring back ever so slightly when gently poked.
• While the muffins are baking, combine the sugar and cinnamon for the topping in a small bowl, and set aside.
• Once cool enough to handle, dip the top of the muffin in the melted butter and then dip it into the cinnamon-sugar and swirl until well-coated. Serve and enjoy.

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.

CINNAMON MUFFINS

Steps:

• Preheat the oven to 375ºF. Grease 18 muffins cups.
• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
• In another bowl, beat together the milk, vegetable oil, and eggs. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined - don't over mix.
• Divide the mixture evenly between the prepared muffin cups.
• In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.
• Bake the muffins until a toothpick instead in the center comes out clean, 13-15 minutes.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

FROSTED CINNAMON MUFFINS

Steps:

• Sift together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
• Combine egg, oil, and milk, add to dry ingredients. Stir just enough to moisten.
• Fill greased muffin tins 2/3 full.
• Bake at 400.
• For a frosting I use powder sugar and milk make them taste like a cinnamon roll.

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.