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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 232.4
  • Total Fat: 7.4 g
  • Cholesterol: 36.3 mg
  • Sodium: 189.9 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Sweet Cinnamon Muffins calories by ingredient
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Sweet Cinnamon Muffins

Submitted by: AMABELLE_SNOW
Sweet Cinnamon Muffins

Introduction

I make these for my family and they love them. They are high in fat so I limit myself to 1 or 2 from the batch. I also make a cream chz. icing for my family but I don't touch it.

If you do not have an electric mixer do not seperate eggs just mix the whole egg with the milk. Seperating just makes the muffins light and fluffy.

Also you can aliminate the brown sugar mix if it is not to your liking they will still come out great or add pecans or walnut to the Brown sugar mix.
(you will need to recalculate calories if you alter the recipe)
I make these for my family and they love them. They are high in fat so I limit myself to 1 or 2 from the batch. I also make a cream chz. icing for my family but I don't touch it.

If you do not have an electric mixer do not seperate eggs just mix the whole egg with the milk. Seperating just makes the muffins light and fluffy.

Also you can aliminate the brown sugar mix if it is not to your liking they will still come out great or add pecans or walnut to the Brown sugar mix.
(you will need to recalculate calories if you alter the recipe)

Number of Servings: 12

Ingredients

    6 Tbs. Butter (I use Blue bonnet)
    3/4 C. sugar
    1/2 Tsp. Salt
    3 Tsp. Baking Powder
    2 C. all purpose flour (can sub. /w/ wheat)
    2 Eggs (yolk and whites seperated)
    1/2 C. Milk (I use Vit D.)
    1/2 C. Packed Brown Sugar
    1 Tsp. Ground Cinnomon
    2 Tbs. Butter, Melted

Directions

Can make 12-16 muffins, Cal amount based on 12 muffins at 1 muffin a serving.

-Preheat oven to 400F. Grease a 12 compartment muffin tray or line with muffin liners.
-Mix together the Brown Sugar, Cinnamon, and 2 Tbs. Butter, Melted (Set aside)
-Use wooden spoon or mixer to cream 6Tbs. Butter and the sugar.
-Mix together the Salt, Baking Powder, and Flour.
-Beat the egg yolks with the milk.
-Add about 1/3 of the flour mix to the creamed butter, Then moisten with some of the milk mix, add about 1/3 of your brown sugar mix, Repeat in this order until all used up.
-Now take the egg whites and beat with an electric mixer until foamy and slightly stiff, pour into batter and fold in.
-The batter should be thick yet moist, you can add alittle more milk if needed.

-Spoon batter into muffin pans trying to handle as little as possible, (I use an ice cream scoop).
Fill about 2/3 full or if you perfer bigger muffins fill almost to top.
(Pour 1/4 cup water in cups left empty)
Bake for 20 - 30 min. until muffins are browned slightly and toothpick inserted comes out clean.

-Remove from oven and let rest 5 min. before removing from pan.
Great served warm or reheated in toaster oven or in skillet.



Number of Servings: 12

Recipe submitted by SparkPeople user AMABELLE_SNOW.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I used half whole wheat and had to add about a half cup more milk (whole wheat is thirsty!) They were very buttery so I might cut back on that a little bit next time! - 2/14/09

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