Muffins

Cinnamon Muffins (for cast iron pan)

• 1½ cups sifted AP flour
• 2 tsp baking powder
• pinch of salt
• 1 tbsp cinnamon
• ½ cup soft butter
• 1 cup sugar
• 2 eggs
• ½ cup milk

1. Preheat oven to 250.
2. Sift flour again with baking powder, salt, and cinnamon.
3. In a separate bowl, cream butter and sugar thoroughly.
4. Beat in eggs, one at a time, beating harder after each addition.
5. Stir in the flour mixture and milk arternately.
6. Pour into greased muffin pans and bake for 25 minutes or until a toothpick inserted in center comes out dry.
7. Frost with Cinnamon Frosting.

Cinnamon Frosting

Combine 1 cup hevay cream with ¼ cup sugar. Chill in refrigerator at least 2 hours, then beat with rotary beater until stiff. Flavor with ½ tsp cinnamon.

Cornbread Muffins (for cast iron pan)

• 1 cup AP flour
• ¼ cup sugar
• 3 tsp baking powder
• 1 cup yellow corn meal
• 1 egg, well-beaten
• 1 cup milk
• 5 tbsp butter, melted

1. Preheat oven to 375.
2. Mix together flour, sugar, baking powder, and salt. Add corn meal.
3. Add to mxture: egg, milk, and melted butter. Beat until smooth but don’t over-mix.
4. Bake in greased muffin pan at 375° for 12-15 minutes or until lightly browned.