Snickerdoodle Muffins - again!

Okay, so here's the deal. Every Thursday I make some kind of treat for Superman to take to work to share with his beloved team during their Friday meetings (he loves his team and wants them to have awesome goodies for these meetings...personally, I think he's using me to butter them up, but, hey, whatever works!). Anyway, back to the Snickerdoodle Muffins. These muffins are really, really, really good...enough so that Superman specifically requested them for this week's meeting. Since I made them again, I thought I'd take the time to post the recipe here (not just the link to my source for the recipe) in the hopes that it will encourage you to make these amazing muffins. I promise, they are worth making.

Snickerdoodle Muffins

2 sticks unsalted butter [I used salted, it is what I have...]
1 cup sugar
2 tsp vanilla [You know the drill, don't be skimpy on the vanilla!]
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tartar
¾ tsp freshly grated nutmeg [I used the stuff in the little jar]
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together in shallow bowl for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate, mix together the flour, nutmeg, baking soda, and baking powder and cream of tartar.

3.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.

4. Using an ice cream scoop (I used the #16 scoop I got from the Cash n Carry- I use it for all my cupcakes and muffins--it is roughly 1/4 cup), 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 (I used muffin tin liners).

Depending on the size of your tins, you should get about 12 to 14 muffins (I have standard tins and I got 17 the first time and 18 the second time I made them). Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Seriously, if you make nothing else I tell you about, make these!

Catching up...

Just now getting to posting today, so it really will be random...

Valiant and I watched the inauguration today while we worked out. (The back of my legs, my butt, and the backs of my arms really hurt! I guess that is a good thing, right?) Did you watch it? As I explained to my children, the speeches, the parades, and the balls aren't what matters, what matters is that like him or not, we support the smooth transition of power in this country. It is calm, even if we disagree...that is something amazing when you actually stop to think about.

Ran some errands and went to Joann's while Buttercup was in gymnastics. I finally got some fabric to finish this simple Valentine's project from Little Birdie Secrets....I'm really excited to get started on it.

I had this amazing Pasta Fagioli crock pot recipe from Recipezaar cooking all day.

It will be accompanied by this amazing breadmaker Italian bread (you use the dough cycle and then just shape the loaves yourself) from All Recipes.

Dessert tonight will be these fantastic Snickerdoodle Muffins from Culinary Concoctions by Peabody.

If I had tasted the batter, I would absolutely confirm they are so good. Then, if, by any stretch of the imagination, I had eaten the top of a muffin fresh from the oven, I would cheerfully confirm that they are scrumptious. (Not that I would ever do those things!)

This is what my wall looks like these days. That cat seems to have moved on to the birds. Superman isn't certain we still have the paint for this room, so we might have to paint the entire room.

That's about it...oh, and Biggest Loser is on tonight...I LOVE Biggest Loser.