Preparation
Preheat oven to 425 degrees F. Spray muffin pan with non-stick cooking spray. Set aside.
With a hand mixer or a spatula, beat the butter and granulated sugar in a large bowl at medium speed until creamy, about 2 minutes. Beat the eggs, vanilla and milk. Scraping the sides of the container as required. Gently with a large rubber spatula or wooden spoon, stir the flour, baking powder, cinnamon, nutmeg and salt until combined. Not to mix.
Pour 1 tablespoon of the mixture into a muffin tin. Layer with 1 teaspoon Nutella® the center and pour you another heaping tablespoon of batter on top. If the forms is completely filled, that's fine. It overflows during cooking. Repeat layers of dough and Nutella® in each muffin pan for 8 muffins. Fill unused cups to prevent warping in the pan one-third with water.
DegreesF Bake at 425 for 5 minutes, and then, so that the rolls in the oven, the temperature to 350 degrees F and bake for another 13-16 minutes, until the dough is set. Let the muffins cool in the pan for about 5 minutes.
For the filling: Melt butter in a small bowl or pan. In a small bowl, combine sugar and cinnamon. Dip the top of each muffin melt, then in the butter mixture of cinnamon and sugar dip. Shake on cinnamon and sugar, just to ensure that you get a thick layer. Erect, is on a cooling rack. Cupcakes will stay fresh in an airtight container at room temperature for 3 days or in the refrigerator for up to 5.
Yield: 8 muffins
Recipe Source: "Baking Addiction Sally: Irresistible cookies, muffins and desserts for your sweet tooth fix Sally McKenney (Race Point Publishing)
Reprinted with express written permission.
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