Saturday, February 6, 2010

Day #11: Cream & Spice Muffins

Today we made Cream & Spice Muffins, and the amazing aroma that it created in my home was enough to make me a fan! We are in the middle of major remodeling after the flood in our home, and the smell these muffins created was a nice distraction from the dust and construction chaos. These muffins are very light and would be perfect with a cup of coffee or tea. I must admit that I was out of allspice so I substituted pumpkin pie spice for the allspice (using 1 teaspoon instead of 1/2).

Tomorrow, I encourage you to let your kiddos help as we will be making a muffin that they are sure to love-Rocky Road Muffins. I am going to have to make sure my little helper doesn't eat all the marshmallows while we cook ;-).

"Take delight in the Lord, and he will give you your heart’s desires.
Commit everything you do to the Lord. Trust him, and he will help you."
Psalm 37:4-5

Cream and Spice Muffins
2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup heavy whipping cream
2 large eggs
6 tbsp canola oil
confectioners sugar, for dusting

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder,cinnamon, allspice, nutmeg, and salt in a large bowl. Stir in the brown sugar. Lightly beat the eggs in a large bowl, then beat in the cream and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared baking pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners sugar before serving.

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