Snickerdoodle came to town, riding on a pony... hihihihi (harusnya Yankee doodle kok!)
Got this recipes from blogwalking... originally from Peabody's blog, but first read it from All Things Edible.
Ada cerita lucu dan aneh yang dialamin si Peabody soal resep ini.
Masih ada yang salah kayanya dari proses or takaran bikinanku, soalnya adonan akhir ga sesuai ama petunjuk resep.
Tapi rasa OK banget, lembut... Ga tau deh, kalo sesuai resep malah masih selembut ini ga...
Ini niat banget deh fotonya, kekeke... praktek hasil kursus.
from Culinary Concoctions by Peabody
2 sticks unsalted butter, softened
1 cup sugar
2 tsp vanilla
2 eggs, at room temperature
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
Makes 12 -14 regular muffins, or 60 mini muffins
Pre-heat the oven to 350 degrees (F). Prepare muffin tins with cupcake papers and lightly grease with cooking spray.
In a medium bowl, mix together the flour, baking soda, and baking powder and cream of tarter and set aside. Using a stand mixer on medium low speed or by hand, cream the butter and sugar until soft and fluffy (about 3 to 5 minutes). Add vanilla. Add eggs one at a time and mix until each egg is fully combined with the sugar, butter, vanilla mixture. If you are using a stand mixer, turn the mixer to low and add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally to get all the ingredients combined thoroughly. Do not over mix though. The dough will be firm but not clumpy.
Using an ice cream scoop or soup spoon, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.
Once the muffin dough-ball is completely covered in cinnamon sugar, place dough-ball in prepared muffin tin.
Bake them for approx. 12-14 minutes for mini muffins, or 20-22 minutes for normal muffins, or until they are golden brown. Let cool for about 5 minutes before removing from tins to allow the cinnamon sugar crust to firm up. Serve warm.