Desserts
Cinnamon Muffins
Makes 12 regular or 24 mini muffins
Cinnamon Muffins
Makes 12 regular or 24 mini muffins
These tasty muffins are just right for a holiday bread basket.
carb. 22g
pro. 5g
fat 5g
sat. fat 2g
chol. 6mg
sod. 208mg
calc. 141mg
fiber 1g
Ingredients
cooking spray 2 cups unbleached all-purpose flour 3 tablespoons brown sugar, packed 1 tablespoon baking powder 1 teaspoon cinnamon 1⁄4 teaspoon salt 2 large eggs 1 cup evaporated skimmed milk (not reconstituted), or whole milk 1⁄4 cup unsalted butter, melted and cooled
Preparation
Preheat the oven to 375°F. Spray 12 regular or 24 mini muffin cups. Place the flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine and break up brown sugar; reserve. Place the eggs in a second bowl. Beat on Speed 2 until slightly foamy, 30 seconds. Then, mixing on Speed 3, add the milk and melted butter; mix for 15 seconds. Pour over the dry ingredients, and use Speed 1 to stir in until the ingredients are just moistened. Scoop into the prepared muffin cups. Bake in the preheated oven: 18–20 minutes for regular muffins, 14–16 minutes for mini muffins, until lightly browned and springy to touch in the center. Serve warm with Maple Orange Butter (recipe listed under Sauces and Dressings). Muffins may be made ahead and frozen. Thaw and warm before serving.
