Sassy Cinnamon Muffins
A great breakfast muffin I learned to make in middle school home ec class and have been making now for around 30 years!
A great breakfast muffin I learned to make in middle school home ec class and have been making now for around 30 years!
- Carbohydrate 47.0229786573026 g
- Cholesterol 17.8283333333333 mg
- Fat 6.6964000299326 g
- Fiber 0.898555862291308 g
- Protein 2.30498157401742 g
- Saturated Fat 0.638285236393251 g
- Serving Size 1 1 Serving (64g)
- Sodium 70.5507296529237 mg
- Sugar 46.1244227950113 g
- Trans Fat 0.200144673191763 g
- Calories 252 calories
Step-by-step
- Preheat oven to 350 degrees.
- In medium bowl, combine all dry ingredients.
- In a separate small bowl, whisk together egg, milk and oil.
- Add wet mixture to dry ingredients and stir until just moistened.
- Evenly divide mixture among 12 regular muffin cups that have been sprayed with nonstick coing spray.
- Bake for approximately 20 minutes.
- Serve warm.
Standard quick-bread formulas fail most often when the baker treats the batter like bread dough, ignoring the fundamental chemical reactions occurring inside the bowl. Understanding how gluten development and leavening agents interact transforms a dense, rubbery pastry into a tender crumb. Achieving professional results requires strict adherence to handling limits and thermal controls.
- Stir the wet ingredients into the dry elements only until flour streaks disappear completely, ensuring a tender texture rather than a tough, elastic bite.
- Maintain the oven at 350 degrees Fahrenheit to allow the baking powder to react fully with the moisture before the outer crust sets.
- Bake the portions for approximately 20 minutes, watching for a golden edge and a spring-back response when pressed gently in the center.
- Substitute neutral oils like canola or grapeseed if vegetable oil is unavailable, maintaining the exact half-cup ratio to preserve the proper crumb moisture.
- Cool the baked goods on a wire rack within five minutes of removal from the tin to stop residual heat from softening the exterior crust.
Standard metal muffin tins yield the best thermal transfer for proper browning, though silicone molds require an extra two minutes of baking time due to insulation properties. Storing these baked goods in an airtight container at room temperature preserves their quality for up to two days before staling begins.
