The past few weeks have sucked big time. Too many sick and dying animals. I will write more about that later, but right now I’m just not up to it.
In the mean time, I have been drowning my sorrows in ice cream and cake. Store bought. So I’m trying to get back to making my own junk food. This muffin recipe is quick and easy and tasty. They’re good with tea or out of hand or better than toast with your breakfast (nuke them in the microwave for 15 seconds to heat them up).
Yeah, we had already started snacking on these by the time I realized the first photos I had taken were blurry. I usually like mine a tad bit lighter than these. My husband laughed and said, “More for me!” Um, they’re not THAT dark! 😀
These are muffins that my mother used to make when I was a kid.
- 2 cups of flour
- 1/4 cup of sugar
- 3 tsp. of baking powder
- 1/2 tsp. of salt
- cinnamon and sugar mix
- 1 cup milk
- 1/3 cup vegetable oil (I use canola)
- 1 egg
Put rack in the center of the oven and heat to 400 degrees F.
Mix all the dry ingredients together EXCEPT the cinnamon and sugar mix. In another bowl, beat the egg and oil together then add the milk and stir. Add the wet ingredients to the dry and stir, do not beat, until just combined. Fill muffin cups 3/4 of the way with batter. Sprinkle as much or as little cinnamon and sugar on top of the muffins as you wish. Bake 20 – 25 minutes. Toothpick inserted into the center of muffin should come out clean. Cool in pan on trivet or wire rack for 7 minutes and then remove and finish cooling on a wire rack. Or serve warm (yum). A narrow spatula run around the edge of the muffins will help loosen them from the pan. For me, this makes 10 muffins.
Note: If you don’t have cinnamon and sugar already made, start with, say, 3 tbls. sugar and 1/2 tsp. cinnamon. Mix and taste and adjust to your liking. There are no rules here. Make what you like.
Here you go Saver! This recipe is from 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads by Gregg R. Gillespie.
- 1 1/2 cups of flour
- 1/2 cup cornmeal
- 1 Tbls baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 1/4 cup light brown sugar (packed) ( I’ve used dark, it was fine)
- 3 Tbls. molasses
- 1 cup sour milk or buttermilk (Sour milk = 1 cup minus 1 Tbls milk plus 1 Tbls. vinegar. Let this sit 5 minutes or more before using.)
- 1/4 tsp. butter, melted (I don’t bother)
Some the instructions I’ve modified to suit us.
1) Position rack in the center of the oven and preheat to 425 degrees F. Lightly grease a muffin pan or line with paper baking cups.
2) In a large bowl, blend together all the dry ingredients. In a separate bowl, beat the egg, butter, and sugar together well. Then add the molasses and mix well (this will help keep the molasses from sinking to the bottom of the bowl when you add the milk.) Now add the milk and mix. Adding wet to dry, combine the two mixtures until the dry ingredients are just moistened.
3) Fill the muffin cups 3/4 full and bake 12 – 15 minutes. Toothpick inserted into the center of muffin should come out clean. Cool in pan on trivet or wire rack for 7 minutes and then remove and finish cooling on a wire rack. Or serve warm (yum). A narrow spatula run around the edge of the muffins will help loosen them from the pan. For me, this makes 11 muffins.