Prep 15 mins
Cook 25 mins
Smells so good on those fall days when you need something oh so good and warm.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup milk
- 1⁄4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 egg, beaten
- 1⁄2 cup oil
- Sift together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
- Combine egg, oil, and milk, add to dry ingredients. Stir just enough to moisten.
- Fill greased muffin tins 2/3 full.
- Bake at 400.
- For a frosting I use powder sugar and milk make them taste like a cinnamon roll.
I enjoyed quite a lovely breakfast this morning, thanks to you, Kim! This recipe supplied 8 regular sized muffins that baked for 18 minutes when done. I filled the remaining 4 empty muffin cups half way with water. I used Kim's suggested powdered sugar drizzle over these delicious muffins and couldn't wait for them to cool, so ate 2 right away! Wonderful recipe for my Saturday morning (or anytime)!!
These were very dry and somewhat bland. I could not eat them without butter, and even then they were too dry.
I made this at the very last minute when I needed to whip up some muffins for a guest who was already on the way to my house. I was nervous filling the cups because the batter looked very thick. Also, I didn't see a length of time for cooking. I guessed 10 minutes and added another five. They could have used another couple of minutes but we liked them just how they were. Turned out fantastic! So easy and flavorful. I didn't even add a topping. There was a nice, slight crunch to the edges and the inside was soft and tasty. Thanks! A keeper.