Number Of Ingredients 12 Steps:
Preheat oven to 350°F. In a medium-large bowl, sift together all dry ingredients for the muffins. Add wet ingredients and stir until combined, but still a bit lumpy. Be careful not to over mix. Spray muffin tins with cooking spray and scoop batter using a large ice cream scoop. Bake for 20 to 25 minutes, or until they just start to turn a bit golden at the edges. TOPPING: Mix sugar and cinnamon in a small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.
Time 45m Yield 12 puffs Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition. Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside. To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon. Dip the warm muffins in the butter, coating thoroughly. Then roll in the cinnamon-sugar mixture. Don’t be afraid to really coat ’em up. Let the kids help!
Time 35m Yield 10-12 muffins Number Of Ingredients 11 Steps:
In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients. In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease muffin cups. (It’s easier to dip muffins if they are NOT in the paper liners) Fill cups about two-thirds full with batter. Bake in a 350°F oven for 20 to 25 minutes or until muffins are golden. In a bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm.
Time 35m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.
Time 35m Yield 12 Muffins Number Of Ingredients 11 Steps:
Preheat oven to 350°F and grease muffin pans. Mix thoroughly butter, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg. Add in milk and stir. Fill muffin pan to about 2/3 full. Bake for 20-25 minutes or until golden brown. While muffins are baking, mix coating sugar and cinnamon. Immediately after baking, roll muffins in melted butter and then in sugar and cinnamon mixture. Serve hot. Enjoy!
Time 30m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.
Time 50m Yield 18 Number Of Ingredients 14 Steps:
Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.
Time 35m Yield 15 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown. Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
