Tuesday, March 8, 2016

Always in a Cinnamon State of Mind

For a while now I've been having pretzels for breakfast.  Pretzels with a Diet Coke.  To say I fell off the healthy eating wagon hard this past holiday season is an understatement.  I took a nosedive out of that wagon.  And yes, now I'm back to oatmeal and tinkering with veggie egg muffins.  All this to say, on the weekends?  I don't want pretzels or oatmeal, I want something different.  Not cereal either.  Usually it's two eggs and toast - often fresh eggs from various family members' chickens.  But more often than not - I want cinnamon - and lots of it. (Note: according to testing I am also allergic to cinnamon - and everything else in nature.)  Cinnamon rolls, cinnamon cake, cinnamon crunch bagels, cinnamon poptarts, anything.  One Saturday morning, Cinnamon muffins seemed like a good idea.  Andy likes muffins.  (Newsflash: Andy likes just about anything.)  These muffins were a lot like cupcakes, let's face it.  They are made from a cake mix which makes them both delicious and easy. They baked up super fast and were delicious warm.  Bronwyn?  Nah... she wants scrambled eggs or cereal.  Nicholas?  If he can shove it in his little fat face - that boy is on it!  These were easy to whip up and delicious enough to do it again.  Weekend is coming... let's get baking!
Side note…  when you try a recipe - be sure to pin, flag, favorite, print, smoke signal - something the recipe so you can find it again.  I tried to find it again to make again and lost it.  Took me forever - but it's been found again and here… can't lose it now!  Well… probably can if I try hard enough.

Cinnamon Streusel Coffee Cake Muffins
1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup milk
1/2 cup canola oil
4 eggs
1 tablespoon cinnamon
2 teaspoons vanilla extract
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1 cup chopped walnuts
1 cup powdered sugar
1-2 T milk
Preheat oven to 350. Lightly grease or line 24 muffin cups with paper baking cups. Set aside. Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2-3 minutes.
In a separate bowl, combine the sugar, cinnamon and walnuts.
Spoon a bit of batter into prepared muffin cups and sprinkle with 1 teaspoon streusel. Then put on another scoop of batter and another spoonful of streusel.
Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 10 minutes. In a small bowl, combine the powdered sugar and milk. It should be the consistency that allows you to drizzle it with a spoon over all of the cupcakes.

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