Home Bread-Bakers v117.n030.4

Simply Sinful Cinnamon Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 04 Aug 2017 15:37:31 -0700
* Exported from MasterCook *

                      Muffins, Simply Sinful Cinnamon

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Biscuits/Scones/Muffins         Bread-Bakers Mailing List
                 Breads/Muffins/Rolls            Desserts

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/4           cup  pecans -- diced
      1/4           cup  rolled oats
      1/2           cup  King Arthur Unbleached All-Purpose Flour
      1/2      teaspoon  cinnamon -- optional; for added cinnamon flavor
   3        tablespoons  soft butter
      1/3           cup  brown sugar
   3        tablespoons  butter -- melted
      1/2           cup  brown sugar
   1 1/2    tablespoons  ground cinnamon
      1/2           cup  butter -- (8 tablespoons) melted
      3/4           cup  lukewarm milk
   2              large  eggs
   1 3/4           cups  King Arthur Unbleached All-Purpose Flour
      1/2           cup  rolled oats
   2        tablespoons  cornstarch
      3/4           cup  granulated sugar
   1         tablespoon  baking powder
      1/2      teaspoon  salt
      1/4      teaspoon  ground nutmeg
      1/2           cup  cinnamon chips or butterscotch chips
                         Glaze (optional):
      2/3           cup  confectioners' sugar
   1              pinch  salt
   1         tablespoon  milk -- or enough to make a pourable glaze

Preheat your oven to 400F. Line a 12-cup muffin pan with cupcake 
papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. 
Set aside.

Prepare the filling by mixing the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the 
melted butter, milk, and eggs.

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups; a tablespoon 
cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin; a teaspoon 
cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before 
transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. 
Drizzle over the cooled muffins.

S(Internet Address):
   "12 muffins"
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Per Serving (excluding unknown items): 390 Calories; 16g Fat (36.1% 
calories from fat); 5g Protein; 58g Carbohydrate; 2g Dietary Fiber; 
71mg Cholesterol; 374mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.

NOTES : 2017 - 0804