Updated and Revised January 2021
Rich but airy muffins dipped in melted butter and rolled in cinnamon sugar! It's almost like they're a cake doughnut only in a muffin format. They are so yummy! My family loves these and I hope yours will too.
Try these delicious variations:
Increase flour to 2 cups
Apple: Add 1 cup peeled, cored and diced apple
Banana: Add 1 cup mashed banana
Carrot: Add 1 cup shredded carrot
Pumpkin: Add 1 cup cooked and mashed pumpkin or butternut squash
Sweet Potato: Add 1 cup cooked and mashed sweet potato
Zucchini: Add 1 cup shredded zucchini
RECIPE
Apple: Add 1 cup peeled, cored and diced apple
Banana: Add 1 cup mashed banana
Carrot: Add 1 cup shredded carrot
Pumpkin: Add 1 cup cooked and mashed pumpkin or butternut squash
Sweet Potato: Add 1 cup cooked and mashed sweet potato
Zucchini: Add 1 cup shredded zucchini
Ingredients
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup milk
Topping
1/2 cup butter, melted
1/2 cup sugar
1-2 tsp. cinnamon
Method
Preheat oven to 350 degrees. Put first 8 ingredients in a large bowl and mix by hand until combined. Batter is very thick.
Spray 8 or 12 cup muffin tins with baking spray; fill muffin cups 2/3 full. Bake 20-25 minutes or until lightly browned.
Melt 1/2 cup butter. In a small bowl, stir together 1/2 cup sugar and 1-2 tsp cinnamon.
Swirl baked muffins in melted butter to completely coat, then roll muffins around in cinnamon sugar mixture, again to completely coat.
Serve while warm. Muffins store well in an air-tight container for a few days, or wrap and freeze.
Yield: 8-12 muffins
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup milk
Topping
1/2 cup butter, melted
1/2 cup sugar
1-2 tsp. cinnamon
Method
Preheat oven to 350 degrees. Put first 8 ingredients in a large bowl and mix by hand until combined. Batter is very thick.
Spray 8 or 12 cup muffin tins with baking spray; fill muffin cups 2/3 full. Bake 20-25 minutes or until lightly browned.
Melt 1/2 cup butter. In a small bowl, stir together 1/2 cup sugar and 1-2 tsp cinnamon.
Swirl baked muffins in melted butter to completely coat, then roll muffins around in cinnamon sugar mixture, again to completely coat.
Serve while warm. Muffins store well in an air-tight container for a few days, or wrap and freeze.
Yield: 8-12 muffins
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.