I can’t believe that after all the shopping/wrapping/baking/general racing around that Christmas is actually OVER. So in order to stretch it out just a little bit longer, let me tell you about one of our Christmas morning traditions…along with a suggestion for one of yours.
One of our longest-standing Christmas morning traditions is cinnamon rolls baked after the initial round of present-tearing-open is over. I’m not talking homemade rolls like my mom makes…I’m talking the ones that come in the tube with the little cup of white sugar frosting at the end. I’m not sure how this started, but the time or two I have tried to deviate from the tube, there has been shock and sadness on the upturned faces gathered around my Christmas tree. So for me, it’s Christmas morning with the Pillsbury Dough Boy…but maybe there is still hope for YOU?
If so, you might want to consider making these delectable cinnamon butter muffins. They are quick and easy and you probably have everything you need to make them somewhere in your kitchen…no last minute trips to the supermarket. Keep those holidays going…
- 6 tablespoons unsalted butter
- 6 tablespoons shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1 cup milk
- 3 cups flour
- 4 teaspoons baking powder
- 1 cup unsalted butter, melted
- 1 cup sugar
- 1 tablespoon cinnamon
- Preheat oven to 350. Grease a 12 muffin muffin tin.
- Cream butter, shortening and sugar together. Beat in the eggs, salt and nutmeg.
- Combine flour and baking powder. Stir in flour alternately with milk into the butter mixture until the everything is just combined.
- Fill muffin tins ¾ full and bake for 20-25 minutes.
- Combine remaining sugar and cinnamon in a bowl.
- When the muffins are done, cool for one minute and then turn out onto cooling rack.
- Immerse each muffin briefly in melted butter and then roll in cinnamon sugar. You can either do this with the whole muffin or you can just do the top.
- Make sure you eat the first one warm. It will make everything right with the world.