Tuesday, January 7, 2014

Crumb-Top Cinnamon Raisin Muffins

When temperatures plummet to record-breaking lows (-3 this morning in sunny NC) this is the best thing to do. These muffins are satisfying without being too sweet. Serve warm with plenty of sweet cream butter.

Crumb Top Cinnamon Raisin Muffins: Makes 12 Muffins
*2 cups high quality AP flour
*2/3 cup whole wheat flour
*1/2 cup brown sugar
*4 teaspoons baking powder
*1/2 teaspoon sea salt
*2 teaspoons ground cinnamon
*1 cup raisins
*1/4 cup golden flax seeds
*6 Tablespoons melted coconut oil, olive oil or butter
*2 fresh eggs
*1 cup whole milk or buttermilk
*cinnamon sugar for crumb top

Preheat oven to 375. Grease a 12 cup muffin tin with butter or coconut oil.
Mix dry ingredients together in a medium mixing bowl, including raisins and flax seeds.
Whisk wet ingredients together in a small mixing bowl. Blend into dry ingredients until just fully incorporated. Spoon batter into muffin wells. Sprinkle liberally with a mixture of brown sugar, white sugar and cinnamon. Bake on middle oven rack for about 15 minutes or until a wooden test stick comes out clean.
Gently dislodge muffins from tin with a knife and transfer to wire cooling rack. Serve with butter and honey.

*Loosely adapted from Spice Foodie's original recipe

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