The original name for these is actually "Feather-Light Muffins,"
but I thought they tasted just like Snickerdoodle cookies, so I renamed it!
1/3 c. shortening (I used butter)
1/2 c. sugar
1 egg
1 1/2 c. cake flour (I assumed this meant all-purpose flour)
1 1/2 teas. baking powder
1/2 teas. salt
1/4 ground nutmeg
1/2 c. milk
TOPPING:
1/2 c. sugar
1 tsp. ground cinnamon
1/2 c. butter or margarine, melted
In a mixing bowl, cream shortening, sugar, and egg. In a seperate bowl, combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins (or paper muffin cups) 2/3 full. Bake at 325 for 20-25 minutes.
Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Yield: 8-10 muffins
Note: These really do have a very unique, spongy texture. Tyler loves chocolate chip muffins, so I added some chocolate chips to part of the batter for him. Those turned out pretty good, but the original "Snickerdoodle" style with the cinnamon/sugar coating is best in my opinion!
5 comments:
Those look and sound super yummy! I'll have to try them both ways myself, being a chocolate fan! Good job giving a post, FINALLY.
It's pretty good for my first post ever, huh? I don't know what's up with the big spaces between paragraphs, but other than that I was pretty impressed with myself! :)
Yummy I love snickerdoodles. I will have to try these also using my handy-dandy toaster oven! Hey I can bake cookies (about 6 at a time..haha!) why not muffins?
What is the difference using butter over shortening anyway? I'm curious. Butter does make it sound yummy though. :)
Toaster ovens are great...you can cook lots of things in them!
I'm not sure if there is a difference in how the recipie would turn out if you used shortening instead of butter. I just don't buy shortening, so my next option was butter. :)
Cool, thanks! I don't buy shortening either.
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