Sunday, February 9, 2014

Cinnamon Ripple Muffins - Secret Recipe Club

After a break in January, Group B of Secret Recipe Club is back.  I always look forward to opening the email with my monthly assignment.  Will it a blogger I am familiar with or one I've never "met" before?  My assigned blogger for this month is Chaya of Bizzy Bakes.  I've "known" Chaya almost as long as I have been blogging! Check out her blog, she has some the best baked goods and lots of other recipes.  Stop by and show her some blogging love, she's experienced a personal loss recently!!!

It was hard to decide which recipe to make.  Recently, it was a coworkers birthday and I wanted to bring her treats.  Chaya's Cinnamon Ripple Muffins caught my eye.  I love all things cinnamon and these looked beautiful.  

My muffins took about 20 minutes to bake.  I always struggle with how to tell when muffins are done.  These are a delicious cinnamon filled treat!

Cinnamon Ripple Muffins  (adapted from Family Fun magazine)
Recipe Courtesy of Bizzy Bakes

cinnamon ripple
1/2 cup packed light brown sugar
4 tablespoons oil
1/4 cup gluten-free flour (I made this with regular flour)
2 teaspoons cinnamon

muffin batter
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil

1/2 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract


Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. 

Preheat heat the oven to 400° F and put inserts into muffin cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

 In a large bowl, beat the oil and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. 

Stir in the dry ingredients just until the batter is blended. 

Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.

Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. 

Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.