These are so good that I will NOT make them unless we have company or I'll eat too many.
Seriously, beyond good!
These are my photos but this is not my recipe. I changed only a few things plus making them a tad smaller to get twice the muffins out of it.
1Grease and flour dust 24 muffin tins. Using your ice cream scoop you will get 18 muffins, by hand using a tad less you can get 24. Just watch your oven as not to burn any.
Blend the dry ingredients in a bowl, set aside.
2ADD TO KITCHEN AIDE:
2/3 Cup Crisco vegetable shortening
1 Cup Granulated Sugar
Cream but do not over mix.
3AFTER CREAMED, ADD TO MIXER ON MED LOW:
2 Eggs (room Temperature.
Alternate in your mixer the dry ingredients with 1 cup 2% milk.
I use whole milk, but 2% works well.
4Fill the muffin cups using a standard size ice cream scoop (almost to the top), then bake in a 350 at degrees for 20-25 minutes, or until golden on the edges, the top will be very light in color.
5In a glass bowl, melt 2 sticks of unsalted real butter. In another container, combine 1 cup sugar and cinnamon
6Roll a warm (NOT HOT) muffin around in the melted butter.
Just make sure to coat the entire muffin top to bottom.
7begin rolling the muffin in the cinnamon sugar mixture doing one at a time.
Don't rush this step, take your time and get them completely covered.
It can be helpful to have two people doing this...less mess. Just have one do the butter job and the other roll in the sugar cinnamon mixture.
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