Thursday, March 13, 2008

Success! Cinnamon Toast Muffins

The baking disaster that was preparing muffins for Rayzor's Friday staff meeting (see here, here and here if you don't know what the heck I'm talking about) has taught me several things:

1. Don't use a recipe if you don't really know where it comes from or if it's ever been successful, because there's nobody to blame if it flops but yourself...
2. Be super-careful when measuring your ingredients in case you *accidentally* over-salt something...
3. Don't try to make 4 flavours of muffins that you've never made before, while attempting to take pictures for your struggling blog, three hours before you have to work the late shift as a Children's Librarian during March Break...
4. Be sure to make extras so you can taste-test it before you serve it to someone else...
5. Learn from your mistakes and try to focus on the positive instead of the negative... in this case, that at least one of the recipes wasn't a total failure!

This recipe actually turned out pretty well, especially when compared with the others. The muffins were fairly dense, with a subtle, not overpowering, hint of cinnamon and vanilla. The topping is what makes these muffins great, though. The slight crunch of the sugar and cinnamon paired with the richness of the butter makes these muffins more of a dessert than a breakfast food, but a tasty treat nevertheless.

This is one recipe that I can actually recommend - it's easy to make, it's yummy and it didn't flop! ;)


The ingredients:

The muffins, baked and cooling:
The muffins at the top of the photo have been dunked in butter, sugar and cinnamon:
Snuggled up with cinnamon sticks:


Cinnamon Toast Muffins

Batter:
2 eggs
3 cups all-purpose flour
1 cup milk
1 cup sugar
5 tbsps. butter
5 tbsps. vegetable shortening
3 tsps. baking powder
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg

Topping:
1/2 cup melted butter
1/2 cup sugar blended with 3 tsps. cinnamon

Directions:
1. Preheat oven to 350F and line 18 muffin cups with paper liners.
2. In a large bowl, cream the butter, shortening and sugar together.
3. Beat in the eggs, baking powder, vanilla, cinnamon, salt and nutmeg.
4. Add the flour and milk to the bowl, alternating and stirring briefly between each addition until just combined.
5. Pour the batter into the muffin cups, filling about 3/4 full.
6. Bake for 20 - 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool.
7. In a small bowl, melt the butter. In another small bowl, combine the sugar and cinnamon.
8. Dip each muffin into the melted butter, letting the excess drip off, and then quickly dip into the sugar/cinnamon mixture.

1 comment:

Anonymous said...

Hi Dianne! You can cook for our branch meetings any time... but you know that we are now going to call him Rayzor at work.

Rene