Cinnamonflaxmuffins Recipes

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

Steps:

• Beat the eggs in a bowl with a fork or wisk.
• Add the yoghurt, syrup, vanilla and water.
• In another small bowl combine dry ingredients.
• Stir dry ingredients into egg mixture.
• Let sit 5 minutes.
• Spoon into small well greased muffin cups. Don't use paper; they stick.
• Bake at 350 for 12-15 minutes or until lightly browned.
• Turn out onto a rack to cool.
• Store in the fridge or freezer.

Steps:

• Preheat oven to 350.
• Beat together eggs, oil, syrup, water and vanilla. Set aside.
• In small bowl, combine flaxmeal, baking soda, baking powder, cinnamon and salt.
• Slowly stir dry ingredients into egg mixture. Let stand 5 minutes.
• Spoon batter into 10 well-greased muffin tins.
• Bake at 350 for 12-15 minutes or until muffins are lightly browned and seem set to the touch.
• Remove from muffin pan immediately and allow to cook on rack.
• Store in refrigerator. (Can be frozen if desired.).

Steps:

• Preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups.
• Beat eggs.
• Mix in water, honey, oil, vanilla.
• Mix in flax seeds, baking soda, baking powder, cinnamon.
• Let stand 5 minutes.
• Fold in raisins.
• Divide into 10 muffin cups.
• Bake 15-18 minutes.

Steps:

• In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla.
• Combine the remaining dry ingredients, then stir in to egg mixture. Let stand for 5 minutes.
• Spoon into 9 muffin tins (lined with papers).
• Bake at 350 for 15-18 minutes. They will be browned and seem set when you press on them.
• Put on a cooling rack and then store in the fridge.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, combine bran flakes, flour, brown sugar, baking powder and cinnamon. Stir in buttermilk, butter, and vanilla. Fold in cinnamon chips. Spoon mixture into prepared muffin cups.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Steps:

• Preheat oven to 400*.
• line a 12 cup muffin pan with cupcake paper liners, or grease it lightly.
• Prepare the TOPPING: by mixing the ingredients together until crumbly.set aside.
• prepare the FILLING:.
• by mixing Baker's cinnamon filling with just enough water to make filling a soft pudding like consistency -- set aside.
• to make the BATTER:.
• in a large bowl, whisk together the melted butter, milk and eggs.
• In a seperate bowl, whisk together the dry ingredients.
• add the dry mixture to the liquid, stirring just until combined.
• divide half the batter evenly among the muffin cups --
• dollop 2 tsps cinnamon filling onto each muffin -- then top with the remaining batter --
• sprinkle with topping, pressing it in lightly.
• bake the muffins for 20-25 minutes or until they're golden brown --
• remove them from the oven and wait 5 minutes before transferring them from the pan to a rack -- to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Make topping:
• In a small bowl stir together sugar and cinnamon. Preheat oven to 375°F. and butter six 1/3-cup muffin cups.
• Into a bowl sift together flour, baking powder, salt, and nutmeg. In a bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in egg until combined well. Beat in flour mixture and add milk, beating until mixture is just combined. Divide batter evenly among cups and sprinkle with topping. Bake muffins in middle of oven 15 to 20 minutes, or until a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container 2 days.

Steps:

• Whisk egg in a microwave-safe mug. Stir yogurt, walnuts, flour, flax, oats, honey, cinnamon, and baking powder into egg until well-combined.
• Microwave until set, 90 to 100 seconds. Turn out over a plate to remove muffin from mug.

Steps:

• Heat oven to 375 degrees F.
• In a large bowl, cream the butter and sugar with a mixer; blend in vanilla extract and eggs.
• In another bowl, sift together the flour, baking powder, baking soda, and salt.
• Pour the flour mixture and the sour cream into the butter mixture.
• Stir the batter by hand until the ingredients are blended. If batter is too dry, add a splash of milk.
• Do NOT over-mix! Over-mixing makes muffins and things like that tough.
• Grease muffin tins.
• Prepare the topping by mixing together the walnuts, cinnamon, and sugar.
• Drop 1 tablespoons of batter into each muffin tin.
• Sprinkle with 1 teaspoons of topping.
• Top with 1 more tablespoons of batter.
• Sprinkle the tops with another teaspoon of topping.
• Bake for 15-20 minutes or until a tester comes out clean.