Cinnamon Flop
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
butter
melted |
|
| 1 | x |
cinnamon sugar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
butter
melted |
|
| 1 | x |
cinnamon sugar
|
* |
Directions
Preheat oven to 350℉ (180℃).
Sift the sugar, flour and baking powder.
In a separate bowl, beat the egg with the milk and salt.
Combine the flour and egg mixtures and place in an 8-inch round, 2-inch deep, baking dish .
Sprinkle with the cinnamon sugar and drizzle the melted butter over the top.
Bake for ½ hour or unitl done.
