I had no idea what to make this week, until a classmate of mine was saying how she loves muffins. And I thought about it, and I said to myself, wait I have a baking column, why not make muffin, and besides, who doesn’t love a good muffin? And best of all, they are so easy to make and perfect for breakfast. Have a cup of tea or coffee with a muffin.
So, when I started baking, I thought, these will turn out great! Walnuts and cinnamon are great, what could go wrong? When I tried them, I was rather disappointed. They are rather plain, I’ll admit. Not my best work and I hope to do better. But if you think that you could do better (which you probably could) here is the recipe you can tweak!
Preheat: 350 F
2 cups all-purpose flour
1 tbsp ground cinnamon
2 tsp baking powder
½ tsp salt
¾ cup of white sugar
½ cup of unsalted butter (melted)
2 large eggs
¾ cup milk
2 tsp vanilla extract
½ cup chopped walnuts (optional but they are walnut cinnamon muffins, what did you think would be in it?)
Preheat oven 350 F and line a muffin pan with liners or grease and set aside.
In a large bowl, whisk together flour, cinnamon, baking powder and salt. Once whisked, set aside.
In a separate bowl, add sugar, melted butter, eggs, milk and vanilla extract. Mix. Add dry ingredients, then mix until combined. Add walnuts, mix. Distribute batter in pans.
Sprinkle cinnamon and decorative sugar on top.
Bake for about 18-22 minutes, or until toothpick is clean.
Cool, and enjoy.