Monday, February 22, 2010

Snickerdoodle Muffin - Pleasant Home Blog

Heat Oven to 350 and grease regular size Muffin Tins

1 Cup Butter that has been softened (2 sticks)
1 Cup Sugar
2 tsp. Vanilla
2 Eggs beaten
1 -1/4 Cups Sour Cream

Mix in Separate bowl; add to mixture above.
3/4 tsp. Baking Soda
3/4 tsp. Baking Powder
3/4 tsp. Cream of Tarter
2 1/4 Cups Flour

Dough will be like a sticky biscuit dough. Use some sort of scoop,
i.e. cookie scoop, ice cream scoop, or laddle and scoop out a portion
of dough. Drop dough into a bowl of:

1 Cup Sugar and 2 TBSP. of Cinnamon

Roll around and completely coat dough ball.

Drop coated dough ball into greased muffin tin's.

I was able to get 24 med. size cupcakes. (and yes, your fingers do get a little sticky doughy)

Bake approx. 20 minutes.

They are SO DELISH!

I sprinkled a bit of the left over Sugar/Cinnamon mixture on top of each cupcake just before I baked them. mmmmm. {I haven't used cupcake wrappers on these, I'm sure it would probably be fine

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