Monday, January 10, 2011
The Lion King
Having guests gave me an excuse to bake (as if I really need one, it's just nice to have a larger audience). On the weekend, I like to get up early, before anyone else, and fill the kitchen with good smells. I made scones, using the lavender scone recipe on the blog, but without the lavender (I am totally out of culinary lavender-- I need to get in touch with my "dealer"). I substitued dried blueberries and lemon zest.
I also made cinnamon-sugar muffins.
makes 12 regular size or 24 mini-muffins
1/2 cup sugar
1/2 cup milk
1/3 cup vegetable oil
1 large egg
1-1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sugar (I use turbinado)
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter
Heat oven to 350˚F.
Grease bottoms only of muffins cups with butter.
With a fork, in a medium bowl, beat sugar, milk, vegetable oil, and egg.
Combine flour, baking powder, salt and nutmeg in a small bowl.
Add flour mixture to milk mixture and mix just until all the flour is wet (do not stir too much, batter will be lumpy).
Spoon batter into muffin cups until 2/3 full. Bake 20-25 minutes for regular size muffins or 12 minutes for mini-muffins.
While muffins are baking, mix sugar and cinnamon in a small bowl. Melt the butter.
When muffins are golden brown, remove from the oven and immediately remove them from the pan. Roll hot muffins in the melted butter, then in the cinnamon-sugar mixture.
Bon appétit, le petit déjeuner!