Tag: Cinnamon

Cinnamon Swirl Quick Bread
October 2, 2020

Cinnamon Swirl Quick Bread

One of my favorite blogs is Sally’s Baking Addiction blog. Each month she presents a new baking challenge, along with the recipe, detailed instructions and an instructional video. These challenges help you learn new skills – and it is just fun to try new recipes…

Appetizers & Snacks, Breakfast & Brunch, Muffins & Quick Breads, Recipes
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by Mary Beth
Butternut Squash Soup with Cinnamon-Sugar Croutons
September 4, 2020

Butternut Squash Soup with Cinnamon-Sugar Croutons

Silky smooth butternut squash soup with a big butternut squash flavor! Sometimes butternut squash soup tastes more like pureed pumpkin pie – this one does not. This soup has a hearty squash flavor, with the croutons adding just a touch of sweetness and spice. Cut…

Recipes, Soups & Stews
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by Mary Beth
Cinnamon Bran Muffins
August 17, 2019

Cinnamon Bran Muffins

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!

Raisin Bran cereal serves as the base for these wonderful muffins.
Simple directions – mix dry ingredients together. Add liquid ingredients, mix. Bake.
After the muffins have baked, let rest for 2-4 minutes, then remove from the muffin pan.
Dip tops in butter, then in cinnamon-sugar mixture.
Cute little muffins – perfect for breakfast or brunch -or snacking!
https://eurekaspringsromancebb.com/
Follow the link above to the Arsenic and Old Lace Bed and Breakfast in Eureka Springs,
beautiful place to stay! And the food was all delicious!
Print Recipe

Cinnamon Bran Muffins

Wonderful mini-muffins to add to your breakfast favorites.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Muffins
Author: Arsenic and Old Lace Bed & Breakfast

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!
Breakfast & Brunch, Holiday Treats, Muffins & Quick Breads, Recipes
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by Mary Beth

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Mary Beth shares her love of family, food, DIY projects and being outdoors.

 

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