When my husband and I went to Eureka Springs, Arkansas, last year we stayed at the Arsenic and Old Lace Bed and Breakfast Inn. For breakfast we were served these delicious muffins. They are now a family favorite!
Dip tops in butter, then in cinnamon-sugar mixture.
beautiful place to stay! And the food was all delicious!
Cinnamon Bran Muffins
Wonderful mini-muffins to add to your breakfast favorites.
Ingredients
Muffins
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 6 ounces Raisin Bran
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 2 eggs, beaten
- 2 cups buttermilk
- 1/2 cup oil
Topping
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Instructions
Muffins
- Preheat oven to 350 degrees, spray mini-muffin pan with vegetable shortening spray. Set aside.
- Mix dry ingredients and spices together in large bowl. Add beaten eggs, buttermilk and oil. Mix until just combined.
- Fill mini-muffin cups about 2/3 full. Bake at 350 for about 15 minutes or until beginning to brown. Remove from oven and let rest 2-4 minutes.
- While muffins are resting, mix topping of sugar and cinnamon together in bowl. Melt butter in second bowl and set aside.
- Remove muffins from muffin pan. Dip tops of muffins in melted butter, then dip muffins in sugar-cinnamon mixture.
- This makes about 1/2 gallon of batter. It will keep, covered tightly, in the refrigerator for up to 6 weeks. Just use as needed. Enjoy!
