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Cinnamon Buttermilk Muffins
Cinnamon Buttermilk Muffins are a cultured milk-product which is slightly thick with cream-like consistency.
Unsalted butter (at room temperature) :- 7 tbsp
Egg :- 1
Sugar :- 2/3 Cup
All purpose flour :- 1 to 1 1/2 Cup
Baking soda :- 1/2 tsp
Baking powder :- 1 to 1 1/2 tsp
Salt :- 1/2 tsp
Nutmeg (freshly grated) :- 1/2 tsp
Buttermilk :- 1/2 Cup
Pure vanilla extract :- 1 to 1 1/2
Ingredients For Topping
Sugar :- 1/3 Cup
Cinnamon :- 1 tsp
Butter (melted) :- 4 tbsp
Shallow bowl/custard cups
Preheat the microwave to 350°F and grease the muffin cups.
Beat butter and sugar together till fluffy.
Add egg and beat continuously till combined well.
Mix the baking soda, flour, nutmeg, salt and baking powder in a vessel.
Alternately add the dry ingredients with the buttermilk and vanilla. Stir till mixed.
Now fill greased cups 3/4 full and heat till light brown and a toothpick embedded in the center comes out clean.
Place muffin pan on wire rack and let it cool for few minutes. Now remove muffins from a pan. Cool them.
In a bowl, mix the cinnamon and sugar and take melted butter into another vessel.
Hold the muffin base and dip into melted butter; twist to coat top of muffin equally.
In cinnamon-sugarmixture, dip muffinsimmediately and coat muffin top uniformly. Then tap prepared muffin to remove excessive sugar.
Repeat the procedure with remaining muffins and allow them to cool.
Cinnamon buttermilk muffins are ready to serve.
Serve it warm with a cup of hot coffee!