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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Preheat oven to 375F . Butter a mini muffin pan, and set aside. In a
small bowl, combine 1/2 cup sugar, 1 T cinnamon and set aside.
In a large bowl, combine flour, baking powder, salt and 1 teaspoon
cinnamon; whisk to combine. In a small bowl, combine 6 T butter, 1/2 cup
sugar, buttermilk and egg; whisk to combine. Using a spatula, fold butter
mixture into flour mixture; use no more than 10 strokes. The mixture
should be lumpy.
Spoon 1 T batter into each prepared cup and bake until tops are nicely
golden, about 8 minutes. Remove from oven; let cool in pan 10 minutes
before trasfering to a wire rack.
Dip top of each muffin in remaining 4T butter, and roll in reserved
cinnamon mixture. Serve warm or at room temperature.
Contributor: Martha Stewart Living (p 76)
| Ingredients:
10 Tablespoon(s) unsalted butter; melted
4 43/249 Ounce(s) sugar
1 Tablespoon(s) ground cinnamon
151/193 Pound(s) all purpose flour
839/2413 Ounce(s) baking powder
869/10000 Ounce(s) salt
4/23 Ounce(s) cinnamon
1/2 Cup(s) buttermilk
1 large eggs |
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