Without my youngest son, Bay, here my supply of quarts of Strauss whole fat vanilla yogurt is taking up too much refrigerator room. For the record, he is currently in Wyoming in the Tetons on a cross-country jaunt in our VW Eurovan, so don’t feel too badly for him.
And don’t feel too badly for that uneaten vanilla yogurt, because I discovered this muffin recipe below in my wanderings on Pinterest (from bakedperfection.com) and I made these muffins today. Man, oh man, they are fabulous! Those who know me, know I have basically burned out on creative cooking. Twenty-nine years of cranking out family meals three times a day will do that to you. Plus, I have a chef daughter, Nell, now and my oldest son, Sky, who does some amazing kitchen magic as well. So, I’m in semi-retirement in the kitchen. But, this recipe I will make again. And again.
Cinnamon Sugar Muffins
2 cups flour (I used 1 cup unbleached and 1 cup whole wheat)
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 large eggs
1 cup vanilla yogurt (recipe called for low-fat, I used whole)
2/3 cup packed brown sugar
4 tbsp oil (I used coconut oil)
1 tsp vanilla
1/2 stick unsalted butter
1/4 cup sugar
1 tsp cinnamon
Preheat oven to 400. Line standard muffin tins with paper cups.
Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil and vanilla. Add flour mixture and mix lightly until the dry ingredients are just moistened. Do not overmix. The batter will not be smooth.
Divide batter among the muffins cups and bake until a toothpick inserted in one or two of the muffins comes out clean. About 12-15 minutes.
While the muffins are baking, melt 1/2 stick of butter and place in a bowl just large enough to hold a muffin. Combine 1/4 cup of sugar and 1 tsp cinnamon in another small shallow bowl. As soon as the muffins are done, dip them one at a time in the butter and then roll them in the sugar mixture. Set on a rack to cool.
This recipe says it makes 12 muffins. Like so many other muffins recipes that I find, it did not. It sadly made only 8 muffins. Rest assured that I will at least double it next time.
Yum…right up my alley…..you know I always like using something substantial as a base……coco water for soups and potato water for breads, yogurt for smoothies.
I love the sound of semi-retirement from cooking, especially if I have a daughter who is a chef who cooks my meals. I am interested to taste these muffins you keep on baking again and again.