If you love cinnamon, you will love these muffins. They are kind of like a cinnamon roll masquerading as a muffin - a little bit of goo, some crunchy crumble topping, and the perfect amount of warm cinnamon flavor!
Cinnamon Muffins
Recipe:
Topping:
1/3 cup packed brown sugar
1/4 cup pecans, chopped
1/4 cup gluten free oats
1/2 cup dove's farm gluten free plain white flour
40 g butter, softened
Filling (or "goo" as I like to call it):
40 g butter, softened
1/2 cup brown sugar
1 1/2 tablespoons cinnamon
Batter:
115 g butter
3/4 cups milk
2 eggs
1 3/4 cups dove's farm gluten free plain white flour
1 tablespoon xanthum gum
1/2 cup gluten free oats
3/4 cups sugar
2 tablespoons corn flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
Preheat your oven to 200 C and prepare a muffin tray with liners. Mix the topping ingredients in a small bowl until crumbly and set aside. Mix the filling ingredients in a separate small bowl and set aside as well. In a large bowl, whisk together the butter, milk and eggs. Add the dry ingredients and mix until just combined. Equally distribute half the batter into the prepared tray. Top each muffin with 2 teaspoons of the filling mixture and then cover with the remaining batter. Sprinkle on the topping and lightly press it in. Bake for about 25 minutes, or until golden brown. Place on a rack to cool, but best enjoyed hot!
1/4 cup pecans, chopped
1/4 cup gluten free oats
1/2 cup dove's farm gluten free plain white flour
40 g butter, softened
Filling (or "goo" as I like to call it):
40 g butter, softened
1/2 cup brown sugar
1 1/2 tablespoons cinnamon
Batter:
115 g butter
3/4 cups milk
2 eggs
1 3/4 cups dove's farm gluten free plain white flour
1 tablespoon xanthum gum
1/2 cup gluten free oats
3/4 cups sugar
2 tablespoons corn flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
Preheat your oven to 200 C and prepare a muffin tray with liners. Mix the topping ingredients in a small bowl until crumbly and set aside. Mix the filling ingredients in a separate small bowl and set aside as well. In a large bowl, whisk together the butter, milk and eggs. Add the dry ingredients and mix until just combined. Equally distribute half the batter into the prepared tray. Top each muffin with 2 teaspoons of the filling mixture and then cover with the remaining batter. Sprinkle on the topping and lightly press it in. Bake for about 25 minutes, or until golden brown. Place on a rack to cool, but best enjoyed hot!
No comments:
Post a Comment