Connie’s notes
Oh, yes, they’re sweet enough for dessert but not too cloying for breakfast or a snack. They’re bursting with texture — soft bread with crystalline crust — and full of earthy aroma from the nutmeg and the cinnamon.
Muffins are not cupcakes. They are essentially a quick bread than a cake. The batter is very basic and easy to make. Note, however — and I can’t stress this often enough — muffin batter is lumpy. Do not be tempted to continue mixing until smooth. Again, the batter will be lumpy. That’s how it should be. The batter has to be mixed lightly and quickly because overmixing makes tough and dense muffins.
Ingredients
- 1 tablespoon vegetable cooking oil
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 large egg
- ½ cup milk
To coat the muffins
- ⅓ cup sugar
- ¾ teaspoon cinnamon
- ¼ cup butter melted
Instructions
- Preheat the oven to 350F.
- Lightly brush the holes of your muffin pans with vegetable oil (I used two pans with a capacity of 2 1/8 oz. per hole).
- Sift the flour, sugar, baking powder, salt and nutmeg into a mixing bowl.
- Add the egg, milk and melted butter.
- Stir just until moistened. Twelve strokes should do it.
- Using an ice cream scoop, fill the holes of the muffin pans with the batter.
- Bake at 350F for 12 to 20 minutes depending on the size of the holes of the muffin pans.
- Take muffins out of the oven and cool for about five minutes.
- Loosen the muffins from the pan (if you oiled the holes of the muffin pans, you can just lift out the muffins without any problem).
- Whisk together the cinnamon and sugar.
- Dip each muffin in the melted butter. The top AND sides for maximum deliciousness.
- Roll the buttered muffins in cinnamon sugar.
- Serve your cinnamon sugar breakfast muffins with brewed coffee or tea, or your preferred morning beverage.
Pork adobo with chili and coconut cream
