July 2, 2013

Browned Butter Cinnamon Muffins

Once in a while, (actually quite regularly), I'll do crazy things like make two (or 3 or 4) similar recipes, then have the kids play America's Test Kitchen!  They never seem to mind being my tasters!  I came up with this recipe using half white wheat and honestly didn't think they'd like them as well, but they loved them!  They're a tad denser with the wheat which makes them perfect for dunking in coffee!

1-1/2 cups all-purpose flour
1-1/2 cups white wheat flour
1 cup granulated sugar
2-1/2 teaspoons baking powder
1-1/4 teaspoons ground nutmeg
3/4 teaspoon salt
2 large eggs, slightly beaten
1-1/4 cups milk
3 tablespoons browned butter
2-1/2 tablespoons canola oil


1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, melted

Preheat the oven to 350 degrees.  Whisk dry ingredients (flours through salt) together in a large mixing bowl.  To brown the butter:   Heat butter in a small saute pan over medium-low heat.  Stir frequently until browned, being careful not to burn it.   In another bowl, combine the eggs with the milk, the browned butter and the oil.  Add the egg mixture into the center of the flour mixture.  Stir just until evenly moistened.  Spray muffins cups with cooking spray.  Fill cups about three-fourths full.  Bake 20 to 25 minutes, until golden.  For the topping, combine sugar and cinnamon in a small, shallow bowl.  Remove muffins from oven and let them cool just until you can handle them.  Dip the tops of the hot muffins into the melted butter, then into the cinnamon-sugar mixture.  Serve warm.  Makes 12 muffins

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