As soon as the other kids saw us eating these, of course everyone wanted to try them. I kind of figured that was going to happen when I was making them, that’s why I made a double batch, There were plenty to go around and the kids and other adult chaperones really liked them. There were plenty of moms and dads asking me where I bought them from. When I told them I made them, I got two thumbs up from all around!
Check out what they are saying about this recipe over at Group Recipes:
“I made them for my daughters sleepover birthday party and all the girls loved them! All the moms called me the next day and asked me for the recipe!”
Just wait until you serve these to your friends and family… you better have pen and paper ready!
Ingredients
Muffins:
1 3/4 cup Gold Medal flour
1 1/2 tsp baking powder
1/2 tsp Morton salt
1/2 tsp nutmeg (1/4 tsp if using freshly grated)
1/3 cup canola oil
3/4 cup Domino sugar
1 egg
3/4 cup milk – lowfat is fine
Toppings:
1/2 cup melted butter
1 tsp cinnamon
1/2 cup sugar
OR/AND
1/2 cup confectioners sugar
2 tsp milk
1/4 tsp vanilla bean paste (or extract)
Instructions
In a bowl combine the flour, baking powder, salt, nutmeg and cinnamon.
In a second bowl, combine the oil, sugar, egg and milk.
Add the liquid ingredients to the dry and mix only to combine.
Pour into greased muffin tins and bake at 350′ for 12-15 minutes (20-25 if making large ones)
While muffins bake, prepare topping of choice.
For Cinnamon Sugar Topping:
Mix together the sugar and cinnamon.
Turn the muffins out immediately and while hot, dip the tops in the melted butter and then in the cinnamon sugar.
For Glaze:
Combine confectioners sugar, vanilla, and milk and mix well. When muffins are cool, cover muffin tops with glaze.
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Quick Tip: You can top with a store-bought cream cheese frosting if you want to save some time.
Thanks again to Group Recipes for this marvelous recipe.
