Whole Wheat Muffins

Despite the fact that these are whole wheat, they are not the healthiest food.  But  they are yummy.

Whole Wheat Muffins:

1 cube butter, melted

1 egg

1/4 tsp. salt

1 tsp. vanilla

1 c. brown sugar (firmly packed)

2 c. whole wheat flour

1 tsp. soda

1 c. milk

Mix liquid ingredients first, then add dry ingredients.  Bake at 350 degrees for 10-15 minutes.  

Buttermilk Corn Bread (Marie Callendar's)

2 eggs

*2 cups buttermilk (or s.c. Substitute)

1 cup sugar

2 cups flour

2 tsp. soda

1 tsp. salt

1 cup cornmeal

1 cup oil

Combine eggs and buttermilk. Add sugar and mix well.  Add dry ingredients.  Mix in oil last.  

Spread into greased 9x13" pan. Bake 400 15-20 minutes.

*substitute sour cream and milk for the buttermilk.  Use just a little under 1 cup of sour cream and the rest milk. So what I do is measure just under 1 cup sour cream in a 1cup measuring cup. Poor in milk to take up the remaining space in The cup.  Then use another cup full of just milk, no sour cream. 

Notes: unless I have company, I always half the recipe and make this in an 8x8" pan.  Cook for 15 minutes. 

Also makes great corn bread muffins. 

Cinnamon Muffins (Yeast)

I'm not going to lie, these are a pain in the butt to make!  Not difficult, just a lot of steps.  They are pretty tasty though.

Batter:

1 c. warm milk

1 Tbs. yeast

1/3 c. sugar

1/4 c. vegetable oil

1/2 tsp. vanilla

2 eggs, beaten

2 /4 c.flour

1/2 tsp. salt

 

Topping:

3 tbs. butter (room temp)

1 c. brown sugar

1 tsp. cinnamon

Grease 12 cup muffin tin, set aside.  Poor milk in mixing bowl, then sprinkle yeast over top.  Add oil, vanilla, and egg.  Then mix in flour, sugar, and salt and mix just until combined.  Set aside 

Meanwhile, combine topping ingredients in a small bowl and mix with a fork until crumbly.  Add about about a tsp. to the bottom of each muffin tin.  Then fill the muffin tins a little with batter (about 1/3 high), add some more topping, then fill with more batter until about 2/3 full.  If there is leftover topping press it into the top of the muffin.  

Place muffin tin in a cold oven and preheat to 350 degrees.  Bake 17-20 minutes.  Remove from oven and allow to cool slightly.  Move then to a plate and then drizzle them with glaze (recipe below).

Glaze:

1 cup powdered sugar

3-4 TBS milk

1/4 tsp. almond extract

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