Friday, April 30, 2010

SNICKERDOODLE MUFFINS



Normally when I think of muffins, I think wheat, oat, flax, bran, carrot, applesauce; you know - healthy stuff. These muffins might as well be called cupcakes! What really differentiates a muffin from a cupcake or sweet bread anyway??? Well, these are delicious no matter what you call them!

This recipe came from www.barbarabakes.com She made this in loaf form to sell at The Great American Bake Sale in the Salt Lake area a few weeks ago. So, since it was a good seller for her I figured I'd try them at the fundraiser bake sale I am contributing to Saturday. They really do taste a lot like a Snickerdoodle cookie with their crispy cinnamon-sugary exterior and soft buttery interior!





SNICKERDOODLE MUFFINS
(OR LOAF) makes 2 dozen muffins or 2 loaves

2 1/2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter, softened
2 c. sugar
3 eggs
2 tsp. vanilla
1 C. sour cream
1 1/2 C. cinnamon chips (1 pkg. Hersheys brand)
2 Tbsp. flour

Topping:
2 tsp. cinnamon
2 Tbsp. sugar

Preheat oven to 350

Combine 2 1/2 c. flour and baking powder in small bowl. In separate bowl, combine butter, sugar, cinnamon and salt. Beat until creamy, approx. 2 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and sour cream, mix to combine. Add flour mixture stirring just until combined. Coat cinnamon chips with the 2 Tbsp. flour and stir into batter.

For muffins: Fill muffin tins 3/4 full of batter and sprinkle topping on each. Bake for 23-25 minutes or until toothpick inserted in crack in center comes out clean.

For loaves: Divide batter into two 9x5 loaf pans. Sprinkle with topping mixture and bake at 350 for 60-70 minutes or until toothpick inserted in crack in middle comes out clean.

1 comment:

JJ said...

I made these for my sunday school class today. I am now the 'favorite' teacher. Thanks!