About a year ago my mother in law bought me a muffin cookbook and started me on my muffin obsession. These are great. I love the cinnamon sugar topping. Mmm… Plus, for a grand total of $1.69 how can you go wrong? And they have another feature I love in that all the ingredients are things you can keep on hand.

A word of advice, the first time I made these I thought I knew better and put more than a teaspoon of jelly inside each one. But then there was so much jelly inside that the muffins couldn’t stay together.

Muffins
1 ¾ cup flour (17 cents)
1 ½ teaspoon baking powder (2 cents)
½ teaspoon salt (less than one penny)
½ teaspoon nutmeg (30 cents)
¼ teaspoon cinnamon (1 cent)
3/4 cup sugar (14 cents)
1/3 cup vegetable oil (13 cents)
1 egg (16 cents)
¾ cup milk (12 cents)
10 teaspoons jelly (15 cents)
10 muffin papers (20 cents)

Topping
¼ cup butter (30 cents)
1/3 cup sugar (5 cents)
1 teaspoon cinnamon (4 cents)

In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. In a small bowl, combine sugar, oil, egg, and milk; stir into dry ingredients just until moistened.

Fill greased or paper lined muffin cups half full (use an ice cream scoop!); place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350 for 20 to 25 minutes or until a toothpick comes out clean.

Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm. Yield:10 muffins.

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