Cinnamon Roll Muffins
- FOR THE WET INGREDIENTS:
- 1 Egg
- 3/4 cups Sugar
- 1/2 cups Vegetable Oil
- 1 cup Butter Milk
- 1 teaspoon Vanilla Extract
- FOR THE DRY INGREDIENTS:
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 pinch Salt
- FOR THE ASSEMBLY:
- 1/4 cups Sugar
- 2 teaspoons Cinnamon
- 1/4 cups Chopped Nuts
- 1/4 cups Cream Cheese Icing
- 1/4 cups Caramel Sauce
- Preheat your oven to 375 F. Line a 12 cup standard-size muffin pan with baking papers and set aside.
- In a large bowl mix the wet ingredients using a whisk until all ingredients are well blended. In a smaller bowl, whisk the dry ingredients together. Add the dry ingredients into the wet ingredients and using a rubber spatula, gently mix the batter together. Do not over mix it and do not worry about some lumps in the batter.
- In a small bowl mix together the sugar, cinnamon and nuts and set aside.
- Using a tablespoon measure, place 2 tablespoons of batter at the bottom of each muffin cup, top with a teaspoon of cinnamon sugar mix and then top with a tablespoon more of batter. Bake for 18 minutes until done. Remove from oven. While still warm glaze with homemade caramel sauce and cream cheese icing
wet ingredients, egg, sugar, vegetable oil, butter milk, vanilla, ingredients, allpurpose, baking powder, salt, ubc, cinnamon, ubc, ubc, ubc
Taken from tastykitchen.com/recipes/breads/cinnamon-roll-muffins-2/ (may not work)