Erin’s Easy Eats

These were a great way to start Sunday morning.  I found this recipe in my Better Homes and Gardens New Cookbook, Bridal Edition, which I actually hadn’t cracked open since I received it as a gift over a year ago.  Shame on me.  I had to modify the recipe a little bit to make it work, so here is the modified version.  The muffins were sweet, a little crunchy on the top (mmm) but very soft and moist throughout.

For topping/center:

• 4 Tbs flour
• 4 Tbs brown sugar
• 1/2 tsp. cinnamon
• 3 Tbs butter

Combine first three ingredients, and cut in butter until mixture resembles sand/crumbs.  Set aside

For muffins:

• 1 1/2 c. flour
• 1/2 c. sugar
• 1 1/4 tsp. baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 c. butter
• 1 egg
• 3/4 c. milk

Mix dry ingredients together, and cut in butter until the mixture resembles coarse crumbs.  Stir egg and milk in all at once, stir until just combined.  Mixture will be lumpy.

Preheat oven to 400, and line 12 muffin cups.  Divide batter in half.  Divide half the batter among the 12 cups.  Sprinkle each cup with about a teaspoon of the topping mixture.  Top with remaining batter, and then again with the topping.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Tags: baking, breakfast, muffins, sweets, Uncategorized