SNICKERDOODLE MUFFINS
Bethany Weathersby
2 c. flour
1/2 t. salt
2 t. cream of tartar
1 t. baking soda
1 stick butter, softened
3/4 c. sugar
2 eggs
1 c. milk
1 1/2 t. vanilla
1 T. sugar + 1 t. cinnamon for topping
Preheat oven to 400 degrees. In a bowl, stir together the flour, salt, cream of tartar and baking soda; set aside. In a separate bowl, cream the butter and sugar. Add the eggs. Add the milk and vanilla and mix until well combined. Stir the wet ingredients into the dry ingredients, just until moistened. Fill muffin cups 2/3 of the way full of batter. Sprinkle with cinnamon sugar. Bake for 15-20 minutes, or until a toothpick comes out clean. Makes 12 muffins.
Bethany Notes: I keep a jar of cinnamon sugar in the cupboard at all times, so I skip the topping in this recipe and just use our regular stash. These freeze well.
2 c. flour
1/2 t. salt
2 t. cream of tartar
1 t. baking soda
1 stick butter, softened
3/4 c. sugar
2 eggs
1 c. milk
1 1/2 t. vanilla
1 T. sugar + 1 t. cinnamon for topping
Preheat oven to 400 degrees. In a bowl, stir together the flour, salt, cream of tartar and baking soda; set aside. In a separate bowl, cream the butter and sugar. Add the eggs. Add the milk and vanilla and mix until well combined. Stir the wet ingredients into the dry ingredients, just until moistened. Fill muffin cups 2/3 of the way full of batter. Sprinkle with cinnamon sugar. Bake for 15-20 minutes, or until a toothpick comes out clean. Makes 12 muffins.
Bethany Notes: I keep a jar of cinnamon sugar in the cupboard at all times, so I skip the topping in this recipe and just use our regular stash. These freeze well.