Desserts.SnickerdoodleMuffins History
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December 01, 2015, at 04:32 PM
by -
Deleted lines 35-40:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Sanae]] — [-30 November 2015, 14:59-]
>>messageitem<<
Start out with a nice flavored coeffe such as Hazelnut cream or Caramel Walnut something rich and wonderful smelling. Next you can always add Splenda, or another calorie free sugar substitute. If the good flavor and sweetness aren't enough and you still want the creaminess try some of the Coffeemate brand creamers Mocha, Hazelnut, Irish cream and no calories!!
>><<
!!!!![[~Sanae]] — [-30 November 2015, 14:59-]
>>messageitem<<
Start out with a nice flavored coeffe such as Hazelnut cream or Caramel Walnut something rich and wonderful smelling. Next you can always add Splenda, or another calorie free sugar substitute. If the good flavor and sweetness aren't enough and you still want the creaminess try some of the Coffeemate brand creamers Mocha, Hazelnut, Irish cream and no calories!!
>><<
November 30, 2015, at 10:59 PM
by - Comment added
Added lines 35-41:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Sanae]] — [-30 November 2015, 14:59-]
>>messageitem<<
Start out with a nice flavored coeffe such as Hazelnut cream or Caramel Walnut something rich and wonderful smelling. Next you can always add Splenda, or another calorie free sugar substitute. If the good flavor and sweetness aren't enough and you still want the creaminess try some of the Coffeemate brand creamers Mocha, Hazelnut, Irish cream and no calories!!
>><<
July 15, 2014, at 03:15 AM
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July 15, 2014, at 03:13 AM
by -
Changed lines 14-15 from:
Servings: 12\\
to:
Servings: 12
July 15, 2014, at 03:12 AM
by -
July 15, 2014, at 03:11 AM
by -
Changed lines 14-17 from:
Servings: 12
to:
Servings: 12\\
Attach:SnickerdoodleMuffins.jpg\\
Attach:SnickerdoodleMuffins.jpg\\
July 15, 2014, at 03:08 AM
by -
Changed lines 28-33 from:
Cream the butter and sugar until soft about 3 to 5 minutes. Add vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder and cream of tarter.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
In a separate bowl, mix together the flour, baking soda, baking powder and cream of tarter.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
to:
Cream the butter and sugar until soft about 3 to 5 minutes. Add vanilla. Add in the eggs one at a time and mix until each is incorporated.\\
In a separate bowl, mix together the flour, baking soda, baking powder and cream of tarter.\\
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.\\
In a separate bowl, mix together the flour, baking soda, baking powder and cream of tarter.\\
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.\\
July 15, 2014, at 03:06 AM
by -
Changed line 14 from:
Servings: 12\\
to:
Servings: 12
Changed line 16 from:
1 cup (2 sticks) unsalted butter, at room temperature\\
to:
1 cup (2 sticks) unsalted butter, at room temperature\\
Changed lines 23-24 from:
3/4 teaspoon nutmeg, freshly grated\\
1-1/4 cup sour cream\\
1-1/4 cup sour cream\\
to:
3/4 teaspoon nutmeg, freshly grated\\
1-1/4 cup sour cream\\
1-1/4 cup sour cream\\
July 15, 2014, at 03:05 AM
by -
Added lines 1-34:
Name: Snickerdoodle Muffins\\
Key Ingredient: flour\\
Preparation: cream, mix, bake\\
Cuisine: American\\
Source: Big Oven\\
Food Group: sugar\\
Meals: breakfast, brunch\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :50\\
Occasion: Easter\\
Servings: 12\\
1 cup (2 sticks) unsalted butter, at room temperature\\
1 cup granulated sugar\\
2 teaspoons vanilla\\
2 eggs\\
3/4 teaspoon baking soda\\
3/4 teaspoon baking powder\\
3/4 teaspoon cream of tarter\\
3/4 teaspoon nutmeg, freshly grated\\
1-1/4 cup sour cream\\
2-1/4 cups all purpose flour\\
1 cup sugar and 2 tablespoons cinnamon, combined
Cream the butter and sugar until soft about 3 to 5 minutes. Add vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder and cream of tarter.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, 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. Place muffin into a greased muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake for approximately 20-22 minutes in a 350F. oven or until golden brown.
Key Ingredient: flour\\
Preparation: cream, mix, bake\\
Cuisine: American\\
Source: Big Oven\\
Food Group: sugar\\
Meals: breakfast, brunch\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :50\\
Occasion: Easter\\
Servings: 12\\
1 cup (2 sticks) unsalted butter, at room temperature\\
1 cup granulated sugar\\
2 teaspoons vanilla\\
2 eggs\\
3/4 teaspoon baking soda\\
3/4 teaspoon baking powder\\
3/4 teaspoon cream of tarter\\
3/4 teaspoon nutmeg, freshly grated\\
1-1/4 cup sour cream\\
2-1/4 cups all purpose flour\\
1 cup sugar and 2 tablespoons cinnamon, combined
Cream the butter and sugar until soft about 3 to 5 minutes. Add vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder and cream of tarter.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, 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. Place muffin into a greased muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake for approximately 20-22 minutes in a 350F. oven or until golden brown.