More Yummy Muffins

I have been on a kick recently to make a lot more things from scratch. My most recent foray has been into muffins. My family loves muffins. My kids use them to fill their hungry bellies when they don't eat very much of the rest fo the dinner I've made, and they eat the leftovers for breakfast or a snack the next day. So I like that I control what is going into the muffins. No artificial ingredients, no preservatives, and I can sneak in some healthy stuff. For example, in this recipe I'll substitute 1/2 cup whole wheat flour for the same amount of all purpose flour. these really are tasty and anyone who likes cinnamon would enjoy these. If you like nuts, add about 1/2 cup to the batter before baking. I made these Monday because I had leftover buttermilk from some pancakes we had over the weekend.


Cinnamon Muffins

▪ 2 cups all purpose flour
▪ 2 teaspoons baking powder
▪ ½ teaspoon baking soda
▪ ½ teaspoon salt
▪ 1 teaspoon cinnamon
▪ ½ cup sugar
▪ ½ cup brown sugar
▪ 1 egg
▪ 3 tablespoons vegetable oil
▪ 1 teaspoon vanilla extract
▪ ¾ cup buttermilk
▪ Topping:
▪ ¼ cup brown sugar
▪ ½ teaspoon cinnamon

Preheat oven to 400 ºF. Grease and flour 12 muffin cups or line with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, whisk together the sugars and egg until smooth. Beat in vegetable oil and vanilla. Working in 5 additions and beginning and ending with the flour mixture, alternate adding the flour mixture and the buttermilk to the sugar mixture, stirring until just combined.

In a small bowl, stir together the remaining brown sugar and cinnamon to make the filling and topping.

Fill each muffin cup about 1/2 full. Sprinkle with a scant 1/2 teaspoon of the brown sugar topping mixture into each cup. Evenly divide remaining batter on top and sprinkle evenly with remaining topping mixture. Bake for 15-18 minutes, or until tester comes out clean. Transfer to wire rack to cool completely.

Yield: 12 muffins

Enjoy!