Thursday, May 27, 2010

Cinnamon Muffins

modified from king arthur flour, yield 12 muffins

1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup flour
3 Tbsp. soft butter

3 Tbsp. butter, softened
1/2 c. brown sugar
1 1/2 Tbsp. ground cinnamon
2-3 Tbsp. water

1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 cup flour
3/4 cup whole wheat flour
1/2 cup rolled oats
2 Tbsp cornstarch
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg


Preheat your oven to 400°F.
Lightly grease muffin tins.

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

Prepare the filling by mixing ingredients with enough water to make filling a soft, pudding-like consistency. Set it aside.

To make the batter:
In a large bowl, whisk together the melted butter, milk, and eggs.
In a separate bowl, whisk together the dry ingredients.
Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups.
Dollop 2 tsp. cinnamon filling onto each muffin,
then top with the remaining batter.
Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown.
Remove them from the oven,
and wait 5 minutes before transferring them from the pan to a rack to cool.

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