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Receta Snickerdoodle Muffins
by Nancy Miyasaki

Snickerdoodle Muffins

Every mother should have these in her repertoire. One bowl, pedestrian ingredients, and children absolutely love them. These are buttery, sweet, with a soft, pillow-like texture–nothing to get in the way of appreciative grunts. I doubled this recipe and got 17 muffins, so a single will probably yield 8.

Calificación: 4.8/5
Avg. 4.8/5 27 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8 muffins

Ingredientes

  • 1 1/2 cups + 2 Tb. flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg (freshly ground, if possible)
  • 1/2 cup milk
  • 1 beaten egg
  • 1/3 cup melted butter
  • For topping:
  • 1 tsp cinnamon
  • 1/2 cup sugar
  • 1/3 cup melted butter

Direcciones

  1. Preheat oven to 400.
  2. Combine first five ingredients in a medium bowl. Add milk, egg, and 1/3 c. melted butter, mix gently to combine. Butter a muffin tin, and fill muffin cups 1/2 full and bake for 15-20 minutes, until tops are light brown and springy to the touch. While muffins are still warm, dip in butter and roll in cinnamon and sugar. Serve warm.