Sunday, January 18, 2009

Cinnamon Swirl Muffins

This recipe is out of a muffin cookbook that Marla and Lucas sent for my birthday. Every recipe out of it has been a winner so far! At least for the taste, probably not for the diet... :)

1 3/4 cups self-rising flour***
1 tsp baking powder
Pinch of salt
1/2 superfine sugar (I used standard issue)
1 egg, lightly beaten
1 cup milk
7 tbl butter, melted

Cinnamon Sugar:
2 tsp cinnamon
6 tbl brown sugar

***If you don't have self-rising flour substitute 1 3/4 cups regular flour, plus 2 1/2 tsp baking powder and 1 tsp salt

  • Preheat oven to 375.
  • Either grease or line with paper muffin cups 10 muffin cups of a muffin pan. (I did the paper cups because the kids like them, but wish I had just sprayed them. It made it hard to swirl later on.)
  • Mix up the cinnamon sugar and set aside.
  • Mix flour, baking powder, salt and sugar in a large bowl.
  • In a separate bowl mix egg, milk, and melted butter.
  • Add wet to the dry all at once and mix just until combined.
  • Put a tablespoon full of batter into each muffin cup. Sprinkle with a heaping teaspoon of cinnamon sugar. Add more batter, more cinnamon sugar, and finish with a layer of batter. Use a skewer or a sharp knife and swirl the mixtures around to get a marbled look.
  • Bake for 18-20 minutes, or until risen and golden. Cool in the pan for 10 minutes and then cool on a wire rack. Serve either warm or cool.
This is a picture of mine after the layering, but before the swirling:


Jenny said...

Sheesh. This also looks good. Can you tell I'm hungry? Is this from the same Muffin book you gave me?

Suzanne said...

No, it was from one called "Muffins Galore."