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Tuesday, January 8, 2013

Cinnamon Muffins

Really, a cinnamon muffin and a cup of coffee is one of the small pleasures in life.  I just want you to be happy, so do me a favor and give it a try.



Cinnamon Muffins
adapted from Whole Foods for the Whole Family

3 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
4 eggs
1/2 c. butter, melted
1/2 c. vegetable oil
1 c. milk

Combine the dry ingredients in a large bowl.  In a separate bowl, mix well the eggs, butter, oil, and milk.  Pour the wet ingredients into the dry ingredients.  Stir just until combined.  Over-mixing is bad for muffins; it makes them sad.  Fill the wells about 2/3 full in a greased muffin tin (or use paper liners).  Bake at 375 for 15-20 minutes. This recipe makes about 2 dozen.  Obviously you could divide it in half, or you could just freeze the extras, which sounds better to me.

2 comments:

  1. Those look yummy. I never realized you can over mix in baking, though. Maybe I'll stick to fudge and you can do the muffins.

    ReplyDelete

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