Tuesday, October 27, 2015

Walnut Cinnamon Muffins


Oil or melted butter, for greasing (if using)
2 cups all-purpose flour
1 T baking powder
1 tsp ground cinnamon
1/8 t salt
heaping 1/2 cup firmly packed brown sugar
1 cup walnut pieces, coarsely chopped
2 large eggs
1 cup milk
6 T sunflower oil or melted, cooled butter
1 t vanilla extract


Preheat the oven to 400°F/200°C. Grease a 6-cup muffin pan (jumbo) or line with 6 muffin paper liners. Sift together the flour, baking powder, cinnamon, and salt into a large bowl. stir in the sugar and walnuts.

Lightly beat the eggs in a large pitcher or bowl, then beat in the milk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. stir gently until just combined; do not over mix.

Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch.

Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

 Totally an original recipe by Susanna Tee