Re: Saturday June 13th
Posted: Sat Jun 13, 2009 2:56 pm
OK all you Snickerdoodles!! As I told Jana I am a 2 finger typer..this is going to take awhile!!
SNICKERDOODLE MUFFINS
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp fresh grated nutmeg(I used less than 1/2 tsp)
1 and 1/4 cup sour cream
2 and 1/4 flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling.(you read that right!!LOL)
1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in vanilla. Add the eggs one at a time and mix until each is incorporated.
2. In a separate bowl, mix together the flour, baking soda, baking powder, and cream of tarter.
3. Add the flour mixture and the sour cream alternately to the egg-butter mixture. Starting and ending with flour mixture. Scrape bowl occasionally.
4. (are you ready for this?!?!?) Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filler with the cinnamon/sugar mixture. Roll the muffin around in the mixture until it is completely covered in cinn/sugar. "Place" muffin in muffin tin.(must be very careful here!) Depending on the size of your tins, you should get 12 to 14 muffins. Bake the for approx. 20-22 minutes.in a 350' oven or until golden brown.
EXTRA INFO; Yes I was able to scoop out the batter!! My scoop was too big I got 11 muffins. Next time I will use a spoon and put the cinn/sugar mixture just on top.
Also mine did not rise up much over the tin. And as they cooled they deflated a little. They did not have the texture of a regular muffin..very moist with 1 cup butter & 1 1/4 cup sour cream. I will make these again to see if I did some thing wrong.
They are delicious...very similar to my favorite cookie.
Have fun and please let me know how yours turn out.
This took me 40 minutes..LOL
SNICKERDOODLE MUFFINS
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp fresh grated nutmeg(I used less than 1/2 tsp)
1 and 1/4 cup sour cream
2 and 1/4 flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling.(you read that right!!LOL)
1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in vanilla. Add the eggs one at a time and mix until each is incorporated.
2. In a separate bowl, mix together the flour, baking soda, baking powder, and cream of tarter.
3. Add the flour mixture and the sour cream alternately to the egg-butter mixture. Starting and ending with flour mixture. Scrape bowl occasionally.
4. (are you ready for this?!?!?) Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filler with the cinnamon/sugar mixture. Roll the muffin around in the mixture until it is completely covered in cinn/sugar. "Place" muffin in muffin tin.(must be very careful here!) Depending on the size of your tins, you should get 12 to 14 muffins. Bake the for approx. 20-22 minutes.in a 350' oven or until golden brown.
EXTRA INFO; Yes I was able to scoop out the batter!! My scoop was too big I got 11 muffins. Next time I will use a spoon and put the cinn/sugar mixture just on top.
Also mine did not rise up much over the tin. And as they cooled they deflated a little. They did not have the texture of a regular muffin..very moist with 1 cup butter & 1 1/4 cup sour cream. I will make these again to see if I did some thing wrong.
They are delicious...very similar to my favorite cookie.
Have fun and please let me know how yours turn out.
This took me 40 minutes..LOL