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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cinnamon Ripple Muffins Recipe

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This recipe for Cinnamon Ripple Muffins is from Faulkner Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CINNAMON RIPPLE:
1/2 cup packed light brown sugar
4 tbsp. butter, cut into small pieces
1/4 cup flour
2 tsp. cinnamon

MUFFIN BATTER:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, at room temperature
1/2 cup sugar
2 eggs
1/2 cup buttermilk
1 tsp. vanilla extract
Directions:
Directions:
Combine the cinnamon ripple ingredients in a small mixing bowl and beat using an electric mixer to blend them. Set mixture aside. Preheat oven to 400º and grease the bottoms only of 12 standard muffin cups. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy; then, beat in eggs, buttermilk, and vanilla. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in. Divide the batter among the muffin cups and bake for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

Yield: 1 dozen
Source: Family Fun magazine, September 2007

 

 

 

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