Ingredients
3/4 cup sugar
1 egg
1/3 cup oil
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1/4 cup nuts
glaze
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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Preheat your oven to 375 degrees. Line a 12 cup standard muffin pan with baking paper and set aside. In a small bowl mix the cinnamon sugar ingredients and set aside. In a large bowl mix the wet ingredients using a whisk until all ingredients are well belnded. In a smaller bowl, whisk the dry ingredients together. Add the dry ingredients into the wet ingredients and using a rubber spatula, gently mix the batter together, do not over mix it and do not worry about some lumps in the batter. Using a tablespoon measure, place 2 tablespoons of batter at the bottom of each muffin cup, top with a teaspoon of cinnamon sugar mix and then top with a tablespoon more of batter. Bake for 18 minutes until done While still warm glaze with homemade caramel sauce and cream cheese icing