Considering I have been making cakes for a while now, baking their tiny counterpart should not have been that exciting. But alas! Just the thought of placing my newly purchased muffin tray in the oven gave me goosebumps and I started on a Sunday morning baking spree. With neither vanilla, chocolate or fruits of any kind available in the house, it turned out to be a difficult task to produce something substantial. Cinnamon and butter muffins topped with a lemon and honey glaze is what I came up with. And top it up with some raisins and almond and the muffins are a great companion for the morning cup of coffee too.
Unfortunately my butter and egg mixture split during cooking. For those who don’t know what that means, I would say that its something you don’t want happening to your first attempt. So make sure you use a mixer to blend the butter and egg together and also use soft butter which has been out of the refrigerator for some time (don’t heat it). Now that I have warned you against all the unwanted calamities that might attack your muffin, lets get on with the fabulous recipe.
1/2 cup (113 grams) unsalted butter
1 cup (205 grams) light brown sugar
2 large eggs
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons baking powder
3/4 cup (180 ml) milk
1 teaspoon honey
- In the bowl of your electric mixer, or with a hand mixer, beat the butter with the brown sugar until light and fluffy.
- Beat in the eggs, one at a time, beating well after each addition. (Make sure the eggs are kept outside for 30 min before using them)
- In a large bowl, whisk together the flours, cinnamon, salt, baking powder.
- In a small bowl combine the milk and the flour mixture in three additions, alternately with the wet ingredients.
- Preheat oven to 190 degrees C and place the rack in the center of the oven.
- Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray.
- Fill the muffin cups about 3/4 full, add some raisins and bake about 20 minutes.
- Remove from oven and place on a wire rack to cool.
- Heat a teaspoon of honey in a pan. Add two drops of lemon let the mixture boil.
- Smear the mixture on the muffins and serve.