Thursday, September 29, 2011

Breakfast Spice Muffins for a rainy autumn morning

While we all recognize shorter days and colder weather as a sign of fall, we must not forget the most important indication of this shift in season...a brand new repertoire of baking recipes! Rather than the bright, fruity, refreshing desserts typical of hot summer days, with autumn comes warm, spicy, soul-satisfying sweets that will make any gray, rainy day a little more bearable. 

My first fall time treat? Breakfast Spice Muffins. After having a delicious french breakfast muffin at a local bakery, I was eager to experiment with my own recipe for a dense, moist, and spicy breakfast muffin.

Not too sweet with spicy warmth from cinnamon and nutmeg, moistness from the addition of sour cream, and a crunchy cinnamon sugar topping, these muffins satisfied my craving for a satisfying, substantial, and flavorful morning (or anytime of day) treat. I liked them even more the next day, when the flavors seemed to have intensified.

Breakfast Spice Muffins

2 eggs
1/2 cup brown sugar
1/2 cup white sugar plus extra for topping
1/2 tsp vanilla extract
1/2 cup vegetable oil
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tbsp ground cinnamon plus extra for topping
1 tsp nutmeg
1 cup sour cream

Preheat oven to 400 deg F. Grease or line a 12 cup muffin tin.

In a large bowl, beat eggs. Gradually add in sugars, stirring as you add. Mix in oil and vanilla.

In a separate bowl mix flour, salt, baking soda and spices.

Stir dry mixture into eggs alternately with sour cream, beginning and ending with dry.

Pour into muffin tins. Sprinkle tops with cinnamon and sugar.

Bake 20 minutes until toothpick comes out clean. Cook in pan for 15 minutes then transfer to a wire rack. Enjoy warm with a hot cup of tea.

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