Sunday, November 22, 2009

Snickerdoodle Muffins


2 c. flour
2/3 c. sugar
2 1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1 large egg
1 c. + 2 T. milk
6 T. butter, melted and cooled
1 t. vanilla


1/2 c. sugar
1/2 t. cinnamon
3 T. melted butter

*Heat oven to 375. Melt 6 T. butter and set aside. Spray bottoms only of 12 standard muffin cups w/baking spray. Measure flour, sugar, baking powder, salt, & nutmeg into a large mixing bowl and whisk until combined. In a separate bowl whisk the egg until frothy. Add milk, melted butter, and vanilla. Make a well in the dry mixture and add the liquid mixture. Mix batter just until blended with a wooden spoon. Spoon mixture into muffin cups until 2/3 full. Bake muffins for 15 minutes, then rotate and bake 5 minutes more. Cool pan on a wire rack for 5 minutes and then remove from cups. Mix cinnamon and sugar. Dip muffin tops in butter and then in cinnamon sugar.

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