Monday, January 14, 2008

Snickerdoodle Muffins

Pre-heat oven to 400 degrees.
In a nice medium sized bowl cream:

1 stick of butter, softened a bit
1/2 cup sugar


1/2 cup buttermilk
1/2 teaspoon vanilla
1 egg

Combine the dry ingredients:

10 ounces of flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp freshly grated nutmeg
1/4 tsp salt

Add to the creamed mixture using a fork so that you don't over mix it. It wants to be just mixed, no smushing.

In a bowl combine:

1/3 cup sugar
2 teaspoons cinnamon

Using a 2 tablespoon scoop, scoop out muffin dough an put it into the cinnamon and sugar mixture, maybe 6 at a time. Gently roll the blobs of dough in the mixture, and then into nice balls. Place in a muffin tin. Bake for about 10 minutes.

I also made tiny muffins using the 1 tablespoon scoop. These cook for a slightly shorter period of time.

When I make this recipe again I think that I will add 2/3 cup buttermilk instead of 1/2 cup. I think it just needs to be a bit moister and that's how I would try this change.

To be completely decadent you can roll the balls in butter before rolling in the sugar.

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