| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Packed light brown sugar |
| 1/4 |
c |
(1/2 stick) unsalted butter; softened |
| 1/4 |
c |
Unbleached all-purpose flour |
| 2 |
ts |
Ground cinnamon |
| 2 1/2 |
c |
Unbleached all-purpose flour |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda; sieved |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Buttermilk |
| 1/2 |
c |
(1 stick) unsalted butter; melted |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
CINNAMON RIPPLE
BATTER
>From Muffins A to Z by Marie Simmons
The best coffee cake in a muffin cup you will ever experience. The cake
part is simply an adaptation of a classic light buttermilk batter, with a
sweet, buttery brown-sugar-and-cinnamon crumb mixture that is swirled in
before baking.
1. Preheat the oven to 400 degrees F. Lightly butter 12 muffin cups or coat
with nonstick cooking spray.
2. To make the Cinnamon Ripple: Combine the brown sugar, butter, flour and
cinnamon in a small bowl. Work together with a fork or your fingertips
until well blended; set aside.
3. To make the Batter: Combine the flour, sugar, baking powder, baking soda
and salt in a large bowl; stir until well blended. In a separate bowl,
whisk together the buttermilk, melted butter, eggs and vanilla until
smooth. Add the liquid ingredients to the dry ingredients all at once and
fold just until moistened. Sprinkle with the Cinnamon Ripple and fold once
or twice to distribute evenly. Do not overmix.
4. Divide the batter evenly among the muffin cups. Bake until the tops are
golden and a toothpick inserted in the centers comes out clean, 22 to 25
minutes. Cool on a wire rack before removing from the pan.
Makes 12 medium muffins
Posted to Bakery-Shoppe Digest V1 #231 by Sandra Swinford
<sswinfor@cecasun.utc.edu> on Sep 11, 1997
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