August 29, 2009

Cinnamon Muffins

Bismillahir Rahmanir Raheem

These are a Suhoor Staple at our house. I make a double batch about once a week so that there are always some in the morning (ok, so some mornings we just settle for cereal but I try!). They are super easy and taste great at room temperature. Add more cinnamon if you like a stronger cinnamon flavor and experiment with different extracts if you like. PLEASE let me know if you
tried them and how you liked it..!

Cinnamon Muffins
Yields: about 12

1 1/2 cups All Purpose Flour
1/2 cup granulated sugar
1/4 cup brown sugar (either light or dark works fine)
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp baking powder
1 egg
1/2 tsp vanilla extract (I use imitation and its great!)
1/2 cup milk
1/2 cup vegetable oil (I use canola and it turns out fine)

1. Pre-heat oven at 400 F

2. Stir together dry ingredients with a wisk

3. Add wet ingredients and stir together with spatula until just combined. Its a thick batter and will get stuck in a wisk, so make sure to use a spatula or wooden spoon.

4. Using an ice cream scoop, fill muffin tin lined with paper 2/3 full.

5. Bake 10 - 12 minutes. Keep an eye on them. Bake until just lightly golden and puffed up.

6. Let cool completely before frosting.

Cream Cheese Frosting

3 oz softened cream cheese
1 cup powdered sugar
1/4 tsp vanilla extract

1. Blend ingredients together until smooth, spreadable consistency.

2. Add more powedered sugar as needed.

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Tell me what you think! As always, feedback and reviews are appreciated...happy cooking!