And not much to show for it, so far . . .
Not an idea in my head, truth be told.
Well, that's not COMPLETELY true, because for some reason I can't stop thinking about baked goods. That's not terribly unusual for me, but my current obsession . . .
with MUFFINS has been a bit strange.
Specifically, the recipe I've recently developed for Snickerdoodle Muffins.
Lindsay walked into the house the other morning to have breakfast with her Dad before a day of skiing together, and after a long sniff she immediately said, "Snickerdoodles? In the morning?"
So I guess they must actually smell
as delicious as they taste!
If you like Snickerdoodles (the cookies), but are too ashamed to eat them for breakfast, then try these:
Snickerdoodles (the muffins)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
generous 3/4 cup sugar
1/2 cup butter, softened
3/4 tsp. vanilla
1 cup milk
cinnamon/sugar for sprinkling
Heat oven to 350. Grease muffin cups well. Mix flour, b.p., salt and cinnamon and set aside. Using electric mixer, beat sugar and butter in large bowl. Add egg and vanilla and beat well. Add flour mixture to egg mixture about 1/3 at a time, alternating with milk and ending with flour. Mix just until blended. Divide evenly among 12 muffin cups. Sprinkle generously with cinnamon/sugar (I keep a large shaker of this on hand; if you need to make it, you can mix sugar and cinnamon in a small bowl to your liking and sprinkle it on with a spoon).
Bake about 20 minutes, or until springy to the touch in the center. Tops will crack while baking (just like the cookies!) Cool 5 min. before removing from pan.
Add a little butter and honey for a
sweet and sunny Saturday morning treat . . .
Hope your weekend is
yummy as well.
See you Monday!