It has been an interesting week, I think our cat (pictured below) has decided she doesn’t like her food…the same food she has been eating for quite some time now. I thought maybe she was just trying to watch her girlish figure, until she dove for a piece of turkey that fell in the kitchen–she definitely still likes eating, she is just protesting her food via starvation. Fantastic.
Anyway, if you are willing to eat–here is a great recipe for Snickerdoodle Muffins.
My mom and J both like Snickerdoodles, so these should be a big hit. The muffins are soft and airy and then the tops are crispy–not sry crispy, but buttery crispy and they would be great for breakfast or for a snack later on.
makes 12-14 muffins.
1 cup butter
1 cup sugar
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp cream of tarter
2 tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 3 TBSP cinnamon mixed together for rolling
Cream butter and sugar until soft about 3 to 5 minutes.
Add eggs one at a time and mix until each is incorporated.
In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using a spoon, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.
Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.
Place muffin in to muffin tin.
Bake for approx. 20-22 minutes in a 350F oven or until golden brown.