A muffin that tastes like a donut! amazing! Ingredients:
1 cup Milk 2 teaspoons Lemon Juice 170g Butter, softened 1 cup sugar 2 Eggs 1 1/2 teaspoons Vanilla Essence 3 cups Plain flour 2 1/2 teaspoons Baking Powder 1/4 teaspoon Bi-Carb Soda 1 teaspoon Salt Topping 40g Butter 3 tablespoons Sugar 2 teaspoons cinnamon Method: Preheat oven to 180’c. Line a muffin pan with patty cases. Combine milk and lemon juice in a bowl and set aside. In a stand mixer, beat the butter and sugar until light and fluffy, around 2 minutes. Beat in the eggs, one at a time, until they are just mixed in. Stir in the vanilla. In a medium sized bowl, combine the flour, baking powder, bi-carb soda and salt. Stir until well combined. Mix dry and wet ingredients alternately. Mix until well combined and smooth, but don't over-mix. The batter will look very thick. Scoop 1 ice cream scoop of batter into each patty case. Bake the muffins for 25-30 minutes or until firm to touch. Place on a wire rack to cool for a few minutes. In the meantime to prepare the topping, melt the butter in a small dish and combine the cinnamon and sugar in another small dish. When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter or dip in the butter, then sprinkle generously with cinnamon-sugar. Serve warm, or cool. Store at room temperature.
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AuthorMum of 2, Wife of a Fifo worker and lover of delicious, creative food. Archives
July 2020
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