Today's muffin is a Walnut & Cinnamon muffin that just begs for a cup of hot tea to accompany it. This particular muffin turned out nice and fluffy. I baked mine in my favorite baking pan-a rossette nordicware piece. The result was a plate full of delicious and beautiful muffin rossettes.
If you are enjoying these recipes, then be sure and subscribe via email to my posts by entering your email address into the sidebar prompt. I would love to have you stop by daily :-).
Tommorrow, we will be making Chocolate Cream Muffins-just the name itself sounds Delish!
Walnut & Cinnamon Muffins
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup walnut pieces, coarsely chopped
1 cup milk
2 large eggs
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup walnut pieces, coarsely chopped
1 cup milk
2 large eggs
1 teaspoon vanilla extract
6 tbsp canola oil
confectioner's sugar for dusting
Directions:
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 and salt in a large bowl. Stir in the sugar and the walnuts. Lightly beat the eggs in a large bowl, then beat in the milk, oil, and vanilla extract. 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 muffin 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.
6 tbsp canola oil
confectioner's sugar for dusting
Directions:
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 and salt in a large bowl. Stir in the sugar and the walnuts. Lightly beat the eggs in a large bowl, then beat in the milk, oil, and vanilla extract. 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 muffin 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.
Yummy! This sounds wonderful. I'm going to try is with my plain jane muffin pans. :) Love the rosettes. Too cute!
ReplyDeleteBlessings,
Marita