BREAKFAST MUFF-NUTS
Ek het dit gou gemaak en dit is heerlik en maklik. Ek wonder net hoe eet mens hom regtig, want hy is heerlik soet met ‘n kaneel smakie, ek wil hom amper eet vir koek, so iets tussen ‘n donut en ‘n muffin. Kinders sal mal weer hieroor, dalk moet mens hom in klein muffin pannetjies maak dan kan jy 12 uitkry, dit maak 6 groot muffins.
Ek het glutenvrye bruismeel gebruik, en ‘n halwe teelepel bakpoeier ekstra bygevoeg en dit was perfek.
- ⅓ cup butter, melted
- ½ cup sugar
- 1 egg room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup milk
- Topping:
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ cup butter, melted
Preheat oven to 180ºC
In a large bowl, sift together the dry ingredients. Mix the egg, butter and milk and add to the flourmix. Stir until well combined but do not over mix (batter may still be slightly lumpy, this is okay). Spray muffin tin with non-stick cooking spray and then fill about ¾ full with batter.
Bake muffins for 20 to 25 minutes until golden brown and a tester comes out clean. When muffins are almost done, melt the topping butter in a bowl, and in another bowl mix together the sugar and cinnamon.
Dip the still warm muffins into the butter, then into the cinnamon sugar.
Recipe tested and photo’s by Rina Kleinhans
