Caramel Cinnamon Muffins
Yield
18 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| ⅔ | cup |
brown sugar
|
*
|
| 2 | cups |
all-purpose flour
sifted |
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 158 | ml |
brown sugar
|
*
|
| 473 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
Directions
Grease muffin pans and place ½ teaspoon of butter and 1 teaspoon brown sugar in each cup.
Sift flour, baking powder, salt and cinnamon together.
Beat egg; add milk, shortening and remaining ½ cup brown sugar.
Add to sifted dry ingredients, stirring only enough to dampen all the flour.
Fill prepared muffin pans ¾ full and bake in hot oven (425 degrees) for 20 minutes.
If desired, chopped nuts or raisins may be added to the butter and brown sugar of the cup.
