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...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
1 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cinnamon
3/4 cup sugar
1/3 cup vegetable oil
1 egg
¾ cup milk
10 teaspoons jelly
10 muffin papers
Topping
¼ cup butter
1/3 cup sugar
1 teaspoon cinnamon
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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