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).
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.