It has been a looooong time since I have cooked anything - even toast. So for my first cook in the new house I thought I'd de-virginise my new Kitchen Aid Artisan KSM150 (in Majestic Yellow...I'm in love with machinery). As my cupboards and fridge are depressingly bare I tried to find a recipe that basically just uses flour and eggs (without having to make pancakes). These Donut-y muffins fit the bill.Some Facts About CINNAMON:
- Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates.
- Cinnamon is harvested by growing the tree for two years and then coppicing it. The next year, about a dozen shoots will form from the roots. These shoots are then stripped of their bark, which is left to dry.
- Cinnamon is high in antioxidant activity.
Prep time: 12mins. To get ingredients ready, melt butter and combine everything. 2 mins to dip in butter and sugar. However it is better if you let your eggs come to room temperature before using them.
Cooking time: 13mins. I checked mine at 12 but they were still a little uncooked - however 2 mins later they were overdone.
TOTAL: 23mins.
TASTE: 3.5/5. They were a little dry and without the sugar they wouldn't be very tasty.
Would I make again: No. Not moist enough for a muffin - and not donut-y enough for a donut.
Recipe: http://laurarebeccaskitchen.blogspot.com/2006/06/cinnamon-sugar-donut-muffins.html
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