Here’s a quick and easy recipe to change-up your breakfast routine. I get bored some times of the waffles, pancakes, french toast, eggs and bacon (though I will say that these are an awesome compliment to the eggs and bacon if you’re doing a big brunch style breakfast), etc. Some times it’s just nice to make a plate of something that you can pick at throughout the morning. And afternoon. And evening until they’re completely gone. Not that I’m saying this has happened before.
Oliver’s quite the fan of them too, but how couldn’t he be. They’re little muffins rolled in cinnamon sugar. There is absolutely nothing not to like here. Let’s get to it!
In a medium bowl whisk together the flour, baking powder, salt, and cinnamon.
In a large bowl cream together the shortening and sugar.
Beat in the egg.
Beat in a third of the flour mixture.
Beat in half of the milk.
Now half of the remaining flour.
Then the last of the milk, and the last of the flour.
Grease your muffin tins then portion out the batter among 12 muffin cups. Mini muffin tins work great too, especially if they’re part of a larger breakfast or brunch… remember that they’ll cook a little faster though. Pop them in the oven now.
While the muffins are baking melt your butter and mix together your cinnamon and sugar.
Fresh from the oven, note that they’re just lightly brown around the edges and on the tips. This is perfect, a toothpick inserted in the center will come out nice and clean.
Now, you want to work fairly quickly here. Set a cooling rack over some foil or paper towel to save yourself from cleaning a big mess up after. Get the muffins out of the tin as quickly as you can, while they’re still hot.
Dunk them into the melted butter, then roll them in the cinnamon sugar.
I mean, come on.
He was fairly patient…I guess.
Here’s your printable: