lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Cake With Raspberry Filling & Lemon Buttercream Icin
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 3 cake flour
- 2 1/2 baking powder
- 1/2 salt
- 1 milk
- 2 vanilla extract
- 1 butter
- 1 1/2 fresh lemon rind
- 2 lemon juice
- 3 powdered sugar
- 3
Instructions:
1. Cake:
2. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
3. Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
4. Icing:
5. Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.
Title: Polvoron
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 1/2 powdered milk
- 1/2 iodized salt
- 1/2 margarine
Instructions:
1. Toast all purpose flour until light brown.
2. Add powdered milk, iodized salt, margarine and mix evenly.
3. ADD sugar into the flour mixture.
4. put into a flat container and mold by a polvoron molder.
5. Wrap polvoron in cellophane.
Title: Chocolate Chip Meringue Surprises
Ingredients:
- 6 cream of tartar
- 1/2 sugar
- 1 - 1 1/2
- 1
Instructions:
1. Heat oven to 250 degrees.
2. Line cookie sheets with parchment paper.
3. Set aside.
4. Bring egg whites to room temperature before making cookies in order to produce the greatest volume when beating.
5. In a medium mixing bowl, combine egg whites and cream of tartar.
6. Beat at high speed with electric mixer until soft peaks begin to form.
7. Add sugar gradually (about 1 tablespoon at a time), while beating at the highest speed of the electric mixer.
8. Beat until stiff peaks form.
9. Fold in chocolate chips.
10. Drop meringue mixture by rounded teaspoons onto the cookie sheets with parchment paper.
11. Bake for 25-30 minutes, or until dry.
12. Cookies should remain white.
13. If they start to toast, turn down the heat and bake until dry.
14. I prefer to turn off the oven when complete and let the cookies completely dry out in the residual heat of the oven overnight (I generally bake these cookies at night).
Title: Bread Pudding Souffle
Ingredients:
- 7 -10 eggs
- 3 sugar
- 3 vanilla
- 1 3/4 cinnamon
- 4 1/2 nutmeg
- 1 butter
- 1 milk
- 1/2 raisins
- 4 eggs
- 1/2 sugar
- 6 sugar
- 1/2
- 2 1/2
- 1/2
Instructions:
1. FOR THE BREAD PUDDING-------------------.
2. Preheat oven to 350 F degrees.
3. Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
4. Place the toasted cubes of bread in an ungreased 3x9x2 inch pan.
5. In a medium bowl wisk the eggs and egg yolks until frothy.
6. In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg.
7. Blend well.
8. In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
9. You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich.
10. I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there's alot of folks out there that love the taste of raisins, but don't like the texture.
11. If desired add chopped raisins to the milk/butter mixture at this point.
12. Add sugar/spice mix and vanilla to milk and stir until sugar dissolves.
13. Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously.
14. If you like whole raisins, sprinkle the raisins over the bread cubes at this point.
15. Pour the milk mixture over the bread crumbs.
16. Allow the bread to become thoroughly soaked, turn once or twice to speed up the process.
17. Maybe 10 minutes.
18. Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when disired degree of browness is reached.
19. Cool slightly.
20. FOR THE SOUFFLE------------------.
21. Preheat your oven to 375 F degrees.
22. Butter and lightly sugar a 1 1/2 quart souffle dish.
23. Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
24. Whisk the mixture until frothy and shiny.
25. In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth, a food processor makes this easier, but it's not required.
26. Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
27. Gently fold the egg whites into the bread pudding mixture.
28. Fill the souffle dish only 3/4 full of souffle mixture to allow for rising.
29. Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
30. Serve immediately, top with bourbon sauce (see separate recipie) and/or whipped cream.
Title: Girl Scout Mint Cookies (Copycat)
Ingredients:
- 1 eggs
- 2 water
- 2 chocolate chips
- 2
- 1/2
- 1
- 2 -3
Instructions:
1. Preheat oven to 400 degrees.
2. Combine cake mix, eggs, water, cooking oil,and cocoa. You will need to blend this together well, this will be a very sticky mess.
3. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat.
4. Bake for about 8 minutes. Let cool until they reach room temperature.
5. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring.
6. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
Title: Upside Down Apple Pie
Ingredients:
- 1/4 butter
- 1/2 pecan pieces
- 1/4 brown sugar
- 1 sliced apples
- 6 sugar
- 1/2 flour
- 2 cinnamon
- 1/2 nutmeg
- 1
Instructions:
1. Spread butter on bottom of deep 9" pie plate and sprinkle with pecans and brown sugar.
2. Cover with one of the pastry crusts.
3. Combine apples, sugar, flour, cinnamon and nutmeg in a large bowl.
4. Pour apple mixture into pie shell.
5. Top with other crust and crimp edges.
6. Slice vents in top.
7. Bake on a baking sheet at 350° for 1 hour and 10 minutes.
8. Remove pie from pie plate immediately by loosening edges.
9. Invert onto serving plate.
10. Note: If allowed to set in pie plate, it will harden and be impossible to remove.
Title: Baked Stuffed Pumpkin
Ingredients:
- 1 granny smith apples
- 6 walnuts
- 1 whole berry cranberry sauce
- 1 pineapple chunks
- 1 brown sugar
- 3/4 golden raisin
- 1/2 dark rum
- 1/2 nutmeg
- 2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Cut off the top of the pumpkin and set it aside.
3. Scoop out seeds with a metal spoon.
4. In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins and rum.
5. Add the ginger, nutmeg and cinnamon; mix well.
6. Spoon the mixture into the cleaned pumpkin and replace the top.
7. Set pumpkin on a baking stone or a baking sheet.
8. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften.
9. Remove from oven, stir (scraping the sides gently so that some pumpkin falls into the apple mixture).
10. Serve warm.
Title: Easy Chocolate Peanut Butter Muffins
Ingredients:
- 28 instant chocolate pudding mix
- 1 buttermilk
- 1 creamy peanut butter
- 1 1/2 eggs
- 1/2 creamy peanut butter
- 1/2 confectioners' sugar
- 4
- 1
- 1/2
- 2/3
- 1
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350. Line 38 muffin cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, buttermilk, peanut butter, oil, and eggs in a lg. mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well-combined. Fold in the peanut butter chips and chocolate chips, making sure they are well-distributed throughout the batter. Spoon the batter into the lined muffin cups, filling each liner 2/3 of the way full (you will get between 24-28 muffins; remove the empty liners, if any). Place the pans in the oven.
3. Bake the muffins until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 22-25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minute Run a dinner knife around the edges of the muffin liners, lift the muffins up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before serving.
4. For the drizzle, place the peanut butter and sugar in a small microwave-safe bowl. Microwave at high power until the peanut butter is just melted, for 30 seconds. Stir and combine well. With a dinner knife, drizzle this glaze over the top of the muffins. Let the muffins rest for 10 minutes before serving.
5. If you want the combination of peanut butter, chocolate, and bananas, add a mashed banana to the batter and reduce the peanut butter to 1/4 Cup.
Title: Vanilla Bean Custard With Sour Cherry Sauce
Ingredients:
- 2 low-fat milk
- 6 skim milk
- 1/3 eggs
- 1/8 sugar
- 1/2 salt
- 1 vanilla bean
- 1 cherry brandy
- 1 1/2 mint leaf
- 2 cherries
- 1/4 sour cherries
- sugar
- ground cinnamon
Instructions:
1. Preheat oven to 325°F Heat milk to a low simmer in a small saucepan. Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl. Gradually whisk hot milk into egg mixture. Stir in vanilla and Kirschwasser.
2. Pour custard mixture into 6 ramekins. Place ramekins in a large baking pan, and fill baking pan with water almost to ramekins' rims. Bake 35 to 45 minutes, until custards are set but still quivery when shaken. Let cool, then shake on chocolate sprinkles. Garnish also with mint leaves and fresh cherries if desired.
3. For a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly. Place a ramekin in center of each. Place whipped cream in a zippered plastic bag, and snip a corner to make a piping bag. Pipe dots around each plate, and drag a toothpick through dots, making them into hearts.
4. For Sour Cherry Sauce: Place sour cherries, sugar and cinnamon in a blender and puree until smooth. Strain through a fine mesh strainer into a pitcher before dividing among plates.
Title: Oatmeal Freezer Cookies
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1 salt
- 1 allspice
- 1 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 3 vanilla
- 1 rolled oats
- raisins
Instructions:
1. Mix dry ingredients except sugar.
2. Mix fat and sugar until creamy.
3. Add eggs and vanilla.
4. Mix well.
5. Stir in dry ingredients.
6. Add rolled oats and raisins.
7. Divide dough into four parts.
8. Shape each part into a roll, about 6 inches long and 1-1/2 inches in diameter.
9. Wrap in waxed paper.
10. Freeze.
11. To bake: Preheat oven to 350 (moderate).
12. Grease baking sheets.
13. Remove a roll of dough from freezer.
14. Remove wrapping.
15. Slice about 1/4-inch thick.
16. Place on baking sheet.
17. Bake about 15 minutes or until lightly browned.
Title: Ww Jam Roly Poly for One
Ingredients:
- 1/4 self raising flour
- 1 sugar
- 2 skim milk
- 3
- 1
Instructions:
1. Preheat oven to 180 deg Celsius. Coat a flat oven tray with cooking spray.
2. Combine flour and sugar in a small bowl. Rub in butter then pour in milk and mix to form a soft dough.
3. On a sheet of baking paper gently & quickly knead dough. Roll out to a 13cm x 6cm rectangle. Evenly spread the jam on the dough. Roll up from short side, then fold the ends under.
4. Place dough onto prepared tray and bake for 10-12 minutes or until golden & risen. Cool slightly before serving.
Title: Pie Crust - Blue Ribbon
Ingredients:
- 3 flour
- 1 shortening
- 1 egg
- 1/2 salt
- 4 water
- 1 white vinegar
Instructions:
1. Using a pastry cutter, or fork and knife, combine flour shortening to resemble small peas OR do what I do, using my Kitchen Aid Mixer, mix until mixture resembles small peas. Do NOT over Mix.
2. In a separate bowl, mix balance of ingredients.
3. Add egg mixture (Egg, Salt, Water & Vinegar) to shortening and flour, until mixture forms together.
4. DO NOT over mix.
5. EDIT (11/5/2019): I no longer roll out between two pieces of wax paper. I now use a Bethany 20 Inch Pastry Board and Cloth. Before that I was using a pastry cloth with a rolling pin cover. Either of these methods I found was so much easier than the 2 sheets of wax paper as my Mom showed me how to do. (I am now 65).
6. Follow your recipes for baking directions. I cook a two crust cherry pie at 375 for approx 50 minutes. Sometimes I have to use a pie crust shield for the edge for the last 10 min or so.
7. If I am doing a cream pie, I put on my lower rack for 425 and immediately lower the oven to 400 for 10 to 12 minute.
Title: Orange-Coffee Flan
Ingredients:
- 3/4 sugar
- 4 orange zest
- 5 instant espresso powder
- 1 eggs
- 3 1/2 sweetened condensed milk
- 1 half-and-half
- ground cinnamon
- kosher salt
Instructions:
1. Heat the sugar in a medium saucepan over medium heat until it begins to melt.
2. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
3. Stir in the orange zest and cook 30 seconds.
4. Pour into a 9-inch round cake pan tilt to coat.
5. Let harden, about 10 minutes.
6. Preheat the oven to 350 degrees F.
7. Dissolve the espresso powder in 1 T warm water in a large bowl.
8. Whisk in the eggs.
9. Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
10. Pour the mixture through a fine-mesh sieve into the cake pan.
11. Loosely cover the cake pan with foil (do not let the foil touch the custard).
12. Line a roasting pan with a kitchen towel and set the cake pan on top.
13. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
14. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
15. Remove from the oven and let cool in the water bath, about 1 hour.
16. Remove from the water, cover with plastic wrap and chill at least 8 hours.
17. Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
18. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
19. Cut into wedges.
Title: Peanut Butter Filled DelightFulls™ PB & J Bars
Ingredients:
- 1 strawberries
- 3/4 all-purpose flour
- 1/4
- 1
Instructions:
1. PREHEAT oven to 350° F. Line 8-inch-square baking pan with foil. Press 20 squares of dough into prepared pan. Place remaining 4 squares of dough back into refrigerator.
2. BAKE for 15 minutes. Cool on wire rack for 15 minutes.
3. STIR jam to loosen and spread jam over cookie base. Sprinkle DelightFulls morsels over jam layer. Crumble remaining 4 squares of chilled dough into small bowl. Add flour; mix until crumbly. Sprinkle over morsels.
4. BAKE for 20 minutes or until top is golden brown. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.
Title: Norwegian Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 flour
- 1 maraschino cherries
- 21 -24
Instructions:
1. Cream butter and sugar.
2. Add egg and mix well.
3. Stir in flour and almond extract.
4. Chill dough 1-2 hours.
5. Make balls the size of small walnuts.
6. Flatten balls on cookie sheet with the bottom of a glass dipped in flour.
7. Press a ½ of a cherry onto each cookie.
8. Bake at 350 for 15 minutes until edges are light brown.
9. Do not over bake.
10. You can sprinkle with powdered sugar if desired.
Title: Banana Split Cake
Ingredients:
- 2 graham crackers
- 1/2 margarine
- 2 eggs
- 3 powdered sugar
- 5 bananas
- 1 crushed pineapple
- 1
Instructions:
1. Put Ingredients in layers.
2. ~~~1st Layer~~~Crushed crackers and 1 stick Margarine.
3. ~~~2nd Layer~~~Cook To custard: 1 stick margarine, 2 eggs and 3 cups powdered sugar.
4. ~~~3rd Layer~~~5 bananas sliced lengthwise.
5. ~~~4th Layer~~~Drained pineapple.
6. ~~~5th Layer~~~Whipped topping.
7. ~~~6th Layer~~~Crushed nuts.
8. You may also use other fruits with or instead of pineapple.
9. Refrigerate till cool.
10. Please NOTE: The eggs in this recipe ARE cooked (2nd Layer: Cook to a custard -- The eggs, margarine and powdered sugar!).
Title: Strawberry Carrot Bundt Cake With Strawberry-Cream Cheese Glaze
Ingredients:
- 2 1/2 flour
- 1 1/4 brown sugar
- 2 baking powder
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 baking soda
- 1/2 salt
- 1/2 plain yogurt
- 1/2 water
- 1/3 eggs
- 2 carrot
- 1 pecans
- 1/2 strawberry
- 1 cream cheese
- 2 strawberry
- 1 vanilla
- 1/2 powdered sugar
- 3/4
Instructions:
1. Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
2. In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
3. In a medium size bowl, beat together the oil, yogurt, water and eggs.
4. Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
5. Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
6. Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
7. For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.
Title: The Best Apple Crisp
Ingredients:
- 4 apples
- 1 orange zest
- 1 lemon zest
- 2 lemon juice
- 2 sugar
- 1/2 flour
- 1/4 cinnamon
- 1 nutmeg
- 1/2 flour
- 1 1/2 sugar
- 3/4 light brown sugar
- 3/4 oatmeal
- 1 butter
- 1
Instructions:
1. Apple Mixture.
2. Preheat oven to 350 degrees.
3. Peel and cut apples to bite size pieces.
4. Toss together apples, both zests, both juices, 1/2 sugar, 1/4 cup flour, cinnamon, and nutmeg.
5. Mix until apples are coated and pour into a 9 by 13 inch baking dish.
6. For the crisp topping combine 1 1/2 cup flour, 3/4 cup brown sugar, 3/4 cup sugar, 1 cup oatmeal, and 1 cup(2 sticks) cubed cold butter in a mixer.
7. Mix until mixture is crumbly.
8. With hands(its easier this way) crumble topping over the apple mixture. Make sure to cover all the apples.
9. Bake in oven at 350 degrees for 50 minutes.
10. Let cool before you enjoy! It will be really hot!
Title: Simple Macaroons
Ingredients:
- 14 coconut flakes
- 2 sweetened condensed milk
- 1 vanilla extract
- 1 butter
- 1
Instructions:
1. Mix all ingredients together and shape into 1 inch balls.
2. Place about 1 1/2 inch apart on a lined or buttered cookie sheet.
3. Bake at 350 degrees for about 15 minutes, or until browned.
4. Watch the first batch, since ovens vary so much.
Title: Slow Cooker Rice Pudding
Ingredients:
- 1 pudding rice
- 1/2 sugar
- 4 skim milk
Instructions:
1. Put all in slow cooker, stir, turn on heat (I start on high for first hour then turn down to low).
2. Stir occasionally - at least once an hour - no skin should form and the rice should plump up nice and slow.
3. Keep it cooking until it just a bit wetter than the consistency you like as some more liquid is absorbed as it cools.
4. Serve hot, warm or cold.
Title: Heirloom Brown Sugar Cookies
Ingredients:
- 4 1/2 all-purpose flour
- 2 baking soda
- 2 cream of tartar
- 1/2 salt
- 1 butter
- 1 regular margarine
- 1 brown sugar
- 3 sugar
- eggs
Instructions:
1. Sift together flour, baking soda, cream of tartar and salt; set aside.
2. Cream together butter, brown sugar and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition.
3. Gradually stir dry ingredients into creamed mixture, blending well. Shape mixture into 1 ¼ inch balls. Place balls, about 3 inches apart, on greased baking sheets. Flatten with floured fork in one direction.
4. Bake in 375°F oven 10 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 6 dozen.
5. Farm Journal.
Title: Easy Peasy Caramel Popcorn
Ingredients:
- 2 butter
- 1 brown sugar
- 1/2 marshmallows
- 15 -18
Instructions:
1. Pop your popcorn - the most time consuming thing is making sure all of the unpopped kernels are removed. I place the popcorn in a large aluminum roasting pan(easy clean up and large enough to stir up).
2. In a saucepan, start your butter melting over medium heat. When the butter is melting, add the brown sugar and mix up and add the marshmallows. When the marshmallows are melted, pour over the popcorn and stir up with a wooden spoon, making sure everything is coated. I love this recipe!
Title: Easy Mini Apple Pies
Ingredients:
- 1 brown sugar
- 3 flour
- 1/4 brown sugar
- 2 flour
- 2 butter
- 1 walnuts
- 1/4
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 425°F. For the Mini Apple Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
2. Toss apples, brown sugar, flour, vanilla and cinnamon in large bowl. Divide evenly among crusts.
3. For the Topping, mix brown sugar, flour, butter and cinnamon in medium bowl until crumbly. Stir in walnuts. Sprinkle evenly over apple filling.
4. Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.
Title: Angel Bread Slices
Ingredients:
- 10 sweetened condensed milk
- 2 coconut
- 2
Instructions:
1. Dip each piece of bread into the sweetened condensed milk on one side only.
2. Dip the wet side into the coconut.
3. Line the bread, coconut side up, on a baking sheet lined with aluminum foil.
4. Bake at 350 degrees until the bread is toasted and the coconut is lightly browned.
Title: Kicking Apple
Ingredients:
- 4 applesauce
- 2 cinnamon
- 1
Instructions:
1. Take your cereal and place a cup in a container.
2. Add portions of your apple sauce over each layer of cereal.
3. If you like a lot of sauce then you can increase the apple sauce or if you like a little more crunch and less sogginess than vice versa.
4. Let the concoction sit to moisten or eat it right up.
5. I have had it chilled, warmed, and room temperature. It all depended on mood and what I craved.
6. Cinnamon is optional. I also think that if you want extra sweet apple sauce it would not be a problem to add sugar.
7. Enjoy!
Title: Cinnamon Swirl Muffins
Ingredients:
- 250 self-raising flour
- 1 baking powder
- 1 salt
- 110 caster sugar
- 1 egg
- 225 milk
- 85 butter
- 2 ground cinnamon
- 75 light brown sugar
Instructions:
1. Preheat the oven to 190deg C/375 deg F/ Gas Mark 5. Grease 10 cups of a 12 cup muffin tin or line 10 cups with paper muffin cases. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
2. For the Muffins, mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined (I used a spatula, and made sure it was still lumpy).
3. Put a tablespoon of the batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cup. Finish with a layer of batter, dividing it evenly. Using a fine skewer or the tip of a sharp knife, swirl the mixture in each muffin cup to achieve the marbled effect.
4. Bake in the oven for 18-20 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack. Serve warm or cold. These can be frozen too!