As much as I love Snickerdoodle cookies, when I saw this recipe for Snickerdoodle Muffins- I just knew I had to try it! Even though I couldn't taste any of them (my tummy does not like food right now) they were a BIG hit with both my family and Madison's teachers. 2 sticks butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour, sifted
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
Preheat oven to 350 degrees. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. In a separate bowl, mix together the flour, baking soda, and baking powder and cream of tarter. Add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally. Using a cookie scoop or an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin in muffin tin sprayed with cooking spray. I made mini muffins and got 48 tiny muffins but if you use a regular muffin tin, you should get about 12 to 14 muffins. Bake them for approx. 12-15 minutes for mini muffins and 20-22 minutes for regular muffins in a 350 degree oven or until they are golden brown. Do NOT overbake.
TIP OF THE DAY: If you don't want to take the time to sift the flour for a recipe, simply put your flour in a bowl and fluff it up by mixing it gently with a fork.
Tomorrow's Daily Special: Mexican Lasagna
