CINNAMON SWIRL MINI MUFFINS
This recipe was developed for our canteen as a kids pleaser and a recipe that we could give the kids as it is low in fat and sugar due to the serving size! It is yummy! This recipe is a variation from a cookery book called 'Muffins Galore' (by Catherine Atkinson), and was also posted by katybean.
Provided by limecat
Categories Dessert
Time 25m
Yield 28-30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat fanforced oven to 180 Celcius.
- Grease a 12 mini muffin tin.
- For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
- For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
- In a separate bowl or jug, mix together the egg, milk and melted butter.
- Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
- Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
- Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
- Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
- Serve warm or cold. These can be frozen too!
CINNAMON-SUGAR MINI MUFFINS
There's no need to limit yourself to just one of these little muffins with butter tops coated in a cinnamon-sugar mixture.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter a mini-muffin tin, and set aside. In a small bowl, combine 1/2 cup sugar and 1 tablespoon cinnamon; set aside.
- In a large bowl, combine flour, baking powder, salt, and remaining teaspoon cinnamon; whisk to combine. In a small bowl, combine 6 tablespoons butter, remaining 1/2 cup sugar, buttermilk, and egg; whisk to combine. Using a large rubber spatula, fold butter mixture into flour mixture; use no more than 10 strokes. The mixture should be lumpy.
- Spoon 1 tablespoon batter into each prepared cup, and bake until tops are nicely golden, about 8 minutes. Remove from oven; let cool in pan 10 minutes before transferring to a wire rack.
- Dip top of each muffin in remaining 4 tablespoons melted butter, and roll in reserved cinnamon mixture. Serve warm or at room temperature.
CINNAMON-SUGAR MINI MUFFINS
These delightful little muffins are rich and buttery. You can also make them in regular-sized muffin tins...just bake a little longer.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 183mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CINNAMON SWIRL MUFFINS
My mum bought me a cookery book called 'Muffins Galore' (by Catherine Atkinson), and this is the first recipe I have tried and was very impressed!! This makes 10 of the regular sized muffins (my tin has 7cm diameter holes). You could put water in the spare two holes to save your pan buckling!
Provided by Katybean
Categories Dessert
Time 25m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 190deg C/375 deg F/ Gas Mark 5. Grease 10 cups of a 12 cup muffin tin or line 10 cups with paper muffin cases. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
- For the Muffins, mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined (I used a spatula, and made sure it was still lumpy).
- Put a tablespoon of the batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cup. Finish with a layer of batter, dividing it evenly. Using a fine skewer or the tip of a sharp knife, swirl the mixture in each muffin cup to achieve the marbled effect.
- Bake in the oven for 18-20 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack. Serve warm or cold. These can be frozen too!
CINNAMON CRUMB MUFFINS
When I was 13, these muffins won a blue ribbon at our state fair. The coffee really enhances the cinnamon flavor, making these tender treats quite delicious.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 245mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
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