Monday, November 14, 2011
Muffin Monday - Snickerdoodle Muffins
This week's muffin recipe comes to us from The Old Farmhouse Kitchen, a cookbook by local author Frances Gillette that is filled with, as stated on the cover, "recipes and old-time nostalgia." For anyone who has this cookbook, the specific recipe ours was inspired by is "Breakfast Muffins" on page 35.
AnnaLynn has decided that we need to try many more recipes from this cookbook because "they all look so good!" :) As most of our recipes are on the low-sugar side, please take note that this one contains a bit more sugar than we usually use (even though we did reduce it a bit). Sometimes you've got to indulge a little...and these are definitely worth it. Enjoy!
makes 12 muffins
2/3 c. butter, softened
2/3 c. sugar (we used 1/3 c. Rapadura and 1/3 c. organic)
2 eggs, lightly beaten
3 c. whole wheat pastry flour
1 T. baking powder (aluminum free, please)
1 t. sea salt
1 c. milk
1/4 c. butter
1/2 c. organic sugar
1/2 t. cinnamon
Preheat oven to 350F and grease muffin cups with coconut oil. In a large bowl, mix together butter, sugar, and eggs. Stir in flour, baking powder, salt, and milk and mix well. Using an ice cream scoop, fill muffin cups with batter. Bake for 20 - 25 minutes or until golden brown. Cool in pan for several minutes before removing muffins to wire rack. Prepare topping mixture by melting butter over low heat, then stir in sugar and cinnamon, mixing well. Spread topping onto muffins and enjoy!
We would love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)
This is the 45th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. There are 7 more to come, stay tuned!
Proudly sharing this week's muffin recipe here: Mouthwatering Monday, 2 Maids a Baking, Tasty Tuesday, Far Above Rubies, Raising Homemakers, Let's Do Brunch, This Chick Cooks, Women Living Well, and Feasting in Fellowship Friday