Happy people, happy me
I think I'm in love with baking.
I was excited all weekend to make these.
I finished all my homework and set to work.
I was thrilled when they came out of the oven: bubbling sugar, crumbly tops and sides that were perfectly smooth and separated from the pan like magic.
I kid you not: I began leaping sky-high and laughing as I was removing the muffins and my mum and sister thought I was a little weird...
The frosting was stupidly simple and it solidified soon, enabling me to neaten the decoration.
Our teacher said that loads of people had written about cooking in their summer holidays (3 cheers for cooking!) and she suggested that whoever wants to can bring in a dish for the class on Monday.
I was scared of the icing melting out of the fridge, but this icing just stayed set- perfectly set.
I ended up being the only one who brought food... but everyone loved the muffins! People took seconds, thirds, and even offered to market them (I'll wait for my cafe!)
I'm just glad... I received lots of compliments and the class and my teacher enjoyed the sugary, cinnamony treat.
My sister was upset when I told her on Sunday night that I had only made enough for my class, so I made sure I save 3- for her, my mum and my dad... some people just went without a 3rd muffin :P
Easy (Yeasted) Cinnamon Roll Muffins
From Joy The Baker
Note: I made 2 batches and was worried about the second half of the batter sitting with the yeast for too long and about it going straight into a hot oven- but it worked out fine, so feel free to make 24, 36 or more of these! Plus, they taste great at room-temperature, too.
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (roughly 100-110F)
3 TBL vegetable oil
1/2 tsp vanilla extract
1 large egg
2 TBL butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom
1 cup powdered sugar
1-2 tbsp milk or cream
- In a large bowl, combine flour, sugar and salt.
- Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Divide the batter between 12 greased muffin cups and let rest for 15 minutes.
- While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.
- Sprinkle filling evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
- Place pan into a cold oven, then set the oven temperature to 350F.
- Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
- Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
- Serve warm! Leftovers can be reheated in the microwave.