Sweet Cinnamon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 Tbs. Butter (I use Blue bonnet)3/4 C. sugar1/2 Tsp. Salt3 Tsp. Baking Powder2 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 Sugar1 Tsp. Ground Cinnomon2 Tbs. Butter, Melted
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.
-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.
Nutritional Info 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
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