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 40m Yield 12 Number Of Ingredients 7 Steps:
Heat oven to 425°F. Place paper baking cups in 12 regular-size muffin cups. In medium bowl, stir together muffin mix, water, oil and eggs until blended (batter will be lumpy). Stir in maple flavor until blended. Divide batter evenly among muffin cups. In resealable plastic bag, coarsely crush 1 cup of the cereal. In small bowl, mix crushed cereal, streusel topping from muffin-mix box and melted butter. Divide evenly on top of batter in muffin cups. Bake 15 to 20 minutes or until golden brown. Cool in pan 5 minutes. Carefully remove from muffin cups to cooling rack. Serve warm or cool.
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 36 muffins Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. In a large bowl, cream butter and margarine. Add the sugar and cream until fluffy; blend in the eggs. In a bowl combine the sour cream and baking soda; set aside. Sift the flour, salt, baking powder, and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Do not overmix. Fold in 2 3/4 cups of the Cinnamon Crunch. Spoon the batter into paper-lined muffin tins, filling the a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake for 25 minutes or until the muffins are golden brown. Cinnamon Crunch—————–. Preheat your oven to 350 degrees. In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix. Spread it on a cookie sheet. Bake for 5 to 8 minutes or until golden brown. Let stand for several hours or overnight to dry. Break it into chunks and store in an airtight container.
Time 30m Yield 36-40 Muffins Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a large bowl combine flour, baking powder, salt and mace, stirring well then set aside. In large mixing bowl cream sugar and butter until light and fluffy. Add egg, mixing well. Add reserved dry ingredients and milk alternately. Spoon mixture into greased mini muffin pan filling about half way. Bake for 15 minutes. Remove from oven and let cool in pans for about 2 minutes. While muffins are still warm dip in melted butter then gently roll in cinnamon-sugar mixture. Serve warm. Glaze:. While muffins are baking combine sugar and cinnamon in bowl, stirring until well mixed. In seperate bowl melt butter.
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.
