snickerdoodle muffins & uni

Friday...I am glad I made it to Friday! this week has been a crazy, crazy blur and I am so happy the weekend has finally arrived. I would jump for the sheer joy of it but I don't think I could lift my feet right now.

I love Fridays as they are usually my baking days (and for now my only day off).  I miss baking so much if I don't bake anything for a week, my last baking adventure were the apple streusel bars so I definitely had to get back into the kitchen today and the weather was just right to have a hot oven on. I must admit though once I start baking I find it hard to stop and today was no different. Today I made snickerdoodle muffins and quickly followed it with a batch of banana choc chip blondies. And although these weren't planned, two lentil bakes for my son to take for church lunch tomorrow to share.

I enjoyed my first week back at uni despite the fact that there is an enormous amount of work that needs to be done this semester.  I am in love with the books I picked up at the library this week and am slowly looking through all the pages and drawing a huge amount of inspiration from all the amazing projects. I was even able to manage to work a little more on my little pig potholder...it is still missing its cute tail and face but hopefully that will get completed soon (I hope). I am sure my second week will not be that enjoyable or the weeks following that. Ah well! I did get a compliment though when I mentioned my age to some of the babies in my class (all 20 and 21) a girl said I did not look it. I am thinking she definitely needs to be wearing the glasses but it did make me smile just a little.

Anyway...here is the recipe for the snickerdoodle muffins for those who are after a really fluffy treat.

Snickerdoodle Muffins

226g unsalted butter
1 cup sugar
2 eggs
2 1/4 cups SR flour
1/2 teaspoon salt
1 cup sour cream
1/4 cup buttermilk
2/3 cup sugar (extra)
2 tablespoons cinnamon

1. Preheat oven to 180C. Line a muffin pan with paper cases.




2. Mix the 2/3 cup extra sugar with cinnamon and set aside.




3. In a separate bowl, cream the butter and sugar. Mix in the eggs and vanilla.




4. Add the sour cream and buttermilk and mix well. Stir in the dry ingredients and mix until smooth.




5. Using a spoon, drop a scoop of the batter into the cinnamon sugar bowl. Gently roll the batter in the mixture. Place the ball into the muffin paper case.




6. Sprinkle any remainder cinnamon sugar on top of the muffins and bake for 15 minutes or until a skewer inserted in the centre comes out clean.