Cinnamon Morning Muffins
The recipe Cinnamon Morning Muffins is ready in roughly 30 minutes and is definitely an awesome lacto ovo vegetarian option for lovers of Southern food. For 15 cents per serving, you get a side dish that serves 12. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 147 calories. 175 people have tried and liked this recipe. Head to the store and pick up whole milk, unbleached all purpose flour, whole egg, and a few other things to make it today. It is brought to you by Simply Scratch. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so super. Similar recipes are Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple), Overnight Cinnamon Rolls – you can bake fresh and hot cinnamon rolls in the morning, and Morning Cinnamon Rolls.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 teaspoons Baking Powder
1 teaspoon of Cinnamon
1/2 cup of Granulated Sugar
1/4 teaspoon Freshly Grated Nutmeg
1/8 teaspoon Salt
1 1/2 cups of Unbleached All Purpose Flour
1/3 cup of Unsalted Butter, melted
1 whole Egg
1/2 cup of Whole Milk
Equipment:
muffin tray
oven
muffin liners
baking sheet
bowl
Cooking instruction summary:
Preheat your oven to 350 and butter and flour a standard muffin tin.Combine the egg, milk and melted butter. Being careful not to add the egg to hot butter and set aside. Add all the dry ingredients to a mixer and give it a quick mix. Add the egg/milk/butter mixture to the dry ingredients and mix just until combined. Fill the prepared muffin tins with a generous table spoon of batter or until all the batter is evenly distributed among all twelve muffin cups. Bake for 20 minutes or until lightly golden and then let cool on baking sheet.Combine the cinnamon and sugar in a small bowl. Dip each muffin into the melted butter letting the excess butter drip off, then toss it in the cinnamon/sugar mixture until completely coated. Repeat.
Step by step:
1. Preheat your oven to 350 and butter and flour a standard muffin tin.
2. Combine the egg, milk and melted butter. Being careful not to add the egg to hot butter and set aside.
3. Add all the dry ingredients to a mixer and give it a quick mix.
4. Add the egg/milk/butter mixture to the dry ingredients and mix just until combined. Fill the prepared muffin tins with a generous table spoon of batter or until all the batter is evenly distributed among all twelve muffin cups.
5. Bake for 20 minutes or until lightly golden and then let cool on baking sheet.
6. Combine the cinnamon and sugar in a small bowl. Dip each muffin into the melted butter letting the excess butter drip off, then toss it in the cinnamon/sugar mixture until completely coated. Repeat.
Nutrition Information:
covered percent of daily need
