Yogurt and Cinnamon Muffins

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By

@piratadacozinha

View in original language

(Português)

30 min(s)

12 servings

Ingredients

• wheat flour | 2 cup
• Yeast | 1 tablespoon
• Baking soda | 1/2 teaspoon
• Salt | 1/2 teaspoon
• Cinnamon | 1 teaspoon
• Eggs | 2 unit(s)
• Plain yogurt | 1 cup
• Brown Sugar | 2/3 cup
• Canola oil | 4 tablespoon
• Vanilla Essence | 1 teaspoon
• For the topping | 3 pint
• Butter | 1/2 cup
• refined sugar | 1/4 cup
• Cinnamon | 1 teaspoon

Recipe

1. Preheat the oven to 200°C.
2. Place the muffin cups in the mold or grease it.
3. Mix the flour, baking powder, bicarbonate, salt and cinnamon in a bowl.
4. In another bowl, mix eggs, yogurt, brown sugar, oil and vanilla.
5. Gradually add the dry ingredients to the wet ones. You don't need to mix a lot, just enough to form a dough. She gets pretty sticky!
6. Place 2/3 of the dough in each mold. I like to use my silicone mold to make this recipe. Since it's for breakfast and the muffins run out pretty quickly, I don't think it's necessary to have the paper cup.
7. Bake for about 15 minutes/until lightly golden/pass the toothpick test.
8. While they bake, melt the butter in a plate or small bowl in which it is possible to turn the cupcake. You can also use the brush to spread the butter, this prevents the cake from getting super sticky. In another dish mix the sugar and cinnamon.
9. When the dumplings are ready, take them out of the mold and dip them in the butter and then in the sugar mixture.
10. Ready! (I have a very appetizing dessert) ;)

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