I got a great new book, simply called, Cupcakes & Muffins. 200 cupcake and muffin recipes. Chako is going to have to try a lot of baked goods. This recipe turned out great, light and moist, with a lovely taste of cinnamon and a nutty flavor. My only regret is that I didn't double the cinnamon. Definitely double the cinnamon. That flavor being a little stronger would've put these little muffins over the edge. Your call! We have been eating them with milk for dessert at night and with coffee for breakfast.
Walnut & Cinnamon Muffins
2 cups all-purpose flour
1 tsp ground cinnamon (I am going to double this next time!!)
pinch of salt
Heaping 1/2 cup light brown sugar
2/3 cup walnuts, coursely chopped
generous 1 cup milk
6 tbsp sunflower oil OR 6 tbsp butter, melted and cooled
1 tsp vanilla extract
1 tbsp baking powder
Preheat your oven to 400 degrees. Line a 12-hole muffin pan with paper liners.
Mix/sift together the flour, baking powder, cinnamon, and salt into a large bowl. Stir in the sugar and walnuts.
Place the eggs in a large bowl and beat lighting, 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; try not to overmix! Spoon the batter into the paper liners.
Bake in the preheated over for about 20 minutes, or until well risen, golden brown, and firm to touch. Let cool in the pan for 5 minutes, then serve warm or transfer to a wire rack to cool completely.
Enjoy a sweet treat!
Chako and I are headed to Chicago for the weekend for a wedding and visiting some friends. I'll post some pics from our trip in a few days!