Snickerdoodle Muffins from Boreas Bed & Breakfast Inn


1/3 cup unsalted butter
1/2 cup sugar
1 egg (room temperature)
1 1/2 cup flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1/2 cup milk
1/2 cup butter, melted
1/2 cup sugar mixed with 1/2 teaspoon cinnamon mixed in a bowl

Preheat oven to 350 degrees. In large bowl, cream the butter, sugar and egg until fluffy. In another bowl, combine flour, baking powder, salt and nutmeg. Add dry ingredients to butter mixture alternately with milk to blend. Fill greased (or sprayed) mini-muffin tins 2/3 full. Bake for around 12-15 minutes or until muffins feel firm on top and are a little bit golden. Wait a couple of minutes and remove muffs from pan. Dip the tops in the melted unsalted butter and then in the sugared cinnamon and pop them in your mouth and enjoy! (You can freeze the unbaked muffins, pop them out of the pans, store in zip locks and bake as you need them!)  At Boreas Inn, a luxurious Bed and Breakfast on the Long Beach Peninsula in Washington, Susie Goldsmith’s favorite baker’s slogan is  “Butter in the Batter Makes ’em Better!” //

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