cinnamon breakfast muffins

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Disclosure: I got this product as part of an advertorial.
i had the opportunity to try out a new recipe last week for cinnamon breakfast muffins.  this is one of those great recipes that can be made in advance and the muffins can be frozen, with the final steps to be done just prior to serving.  the texture of the breakfast puffs remains intact, and just perfect for those last-minute breakfast plans. the muffins are very light and moist, and they almost taste like a cinnamon donut.  although, there is no frying involved. the recipe is adapted from the pioneer woman cooks. 

for this recipe,  i had the opportunity to test and review a 24 cup mini muffin pan by Grazia.  The muffin pan performed well above my expectations.  this is a high quality 100% silicone product, well-constructed and heat-resistant to 450 degrees F.

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i used the muffin pan on a traditional cookie sheet, which allowed for ease of handling and removal from the oven. the muffins baked evenly, with no crumbs left in the baking pan.  just an amazing clean up in warm soapy water. the directions also say that the baking pan can be placed in the dishwasher.

to make the cinnamon breakfast muffins:

preheat the oven to 350 degrees.  in a medium bowl, mix 3 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon ground nutmeg. next, in a stand mixer, combine 1 cup sugar with 2/3 cup Crisco or butter until creamy.  add 2 eggs and mix.

next, add the flour mixture alternating with 1 cup fat-free half and half.  combine all in the stand mixer until well incorporated. combining these ingredients will result in a beautiful thick creamy batter.

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fill the muffin cups 2/3 full.  i was able to make 48 small muffins with this recipe. (as i said, a great recipe for freezing ahead)  bake the muffins for 20-25 minutes until nicely browned.  cool slightly in the baking pan, and then finish those that will be served within the next couple of days.  they will store in a covered container. freeze the remaining puffs when they are totally cooled to room temperature.

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to coat the muffins:  melt 1/2 stick of butter or margarine in the microwave and place in one small bowl.  mix a combination of sugar and cinnamon to taste.  about 1/2 cup of sugar to 3-5 teaspoons cinnamon.  dip the muffins in the butter and roll in the cinnamon and sugar mixture.  if thawing muffins, do this step after slightly warming in the microwave.

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a wonderful breakfast treat. and, my new Grazia mini muffin pan made the baking process super easy.

for more information on this product, follow this link:  http://www.amazon.com/Grazia-G-3003-24-Cup-Silicone-Muffin/dp/B00D6VFUVY

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I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

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