Snickerdoodle Muffins

 

I saw these on a few different blogs a while back, and right away I wanted to give these a try. They are a little different from the others, I opted to have a topping. Dipping anything in butter always makes things so much better!

 

 

Snickerdoodle Muffins

(Click here for a printer-friendly recipe)

Yield: 1 dozen

• ½c unsalted butter, room temperature
• 1 large egg
• 1 c granulated sugar
• 1½ c all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ½ tsp. nutmeg
• ½ c buttermilk

Topping:

• 4 tbsps. Butter, melted
• ¾ c granulated sugar
• 1 tsp. ground cinnamon

Preheat Oven to 350°

Grease a muffin tin pan with non-stick spray, or line the muffin tin with cupcake papers.

In a medium mixing bowl cream together the butter, sugar, and egg. In a separate bowl mix the flour, baking powder, salt, cinnamon, and nutmeg. Add half the dry ingredients, and mix well. Add half the buttermilk, mix well. Add the rest of the dry ingredients. Finally add the rest of the buttermilk. Make sure to scrape the side and bottom of the bowl.  Fill the each cavity 2/3 full.

Bake for 15-20 minutes

When cooled.

Melt butter in microwave and set aside.

Mix together in a separate bowl the granulated sugar, and cinnamon.

Dip one muffin at a time in butter, then immediately roll in to sugar mixture.

ENJOY ♥

Source: Jewel Bakes Original

Oatmeal Peanut Butter Bars

Lately I have had so many things going on in my life or as I like to refer to them.. my “projects”! I sometimes have a tendency to start too many things and then end up loosing control of EVERYTHING!! Anyone the same? echo, echo! Well, I let my baking take a serious back burner in my daily life. Never again!! Well, not this week!! Some people run to relax, I bake. I wonder if that says something about me..not sure I want the answer to that!!

These are for the people who LOVE P.B!!

ENJOY! ♥

(Click here for a printer-friendly recipe)

Oatmeal Peanut Butter Bars

Yield: 2 dozen bars

• 2 c quick-cooking oats
• 2 c all-purpose flour
• 1 c firmly packed brown sugar
• ½ c chopped roasted peanuts
• ¾ tsp. baking soda
• 1¼ c butter, softened  (2½ sticks)
• 1-8oz pkg cream cheese, room temperature
• ¾ c peanut butter
• ½ c sugar
• 1 large egg
• 1½  cup toffee bites

Topping:

• ¾ c quick cooking oats
• ¾ c brown sugar, firmly packed
• 2 Tbsp. flour
• ½ unsalted butter, cold

Preheat oven to 350°

Line a 13×9 inch pan with aluminum foil, and then spray with non-stick cooking spray.

In a large bowl combine flour, oats, brown sugar, roasted peanuts and baking soda. Mix and then add the butter. With a pastry blender or two knifes cut in to the mixture until the mixture becomes crumbly.

Press into the greased pan. Bake for 20 minutes.

In the meantime, in a mixing bowl; cream together the cream cheese and peanut butter until combined.  On medium speed add the sugar and egg. Mix until combined. Make sure to scrape down the sides and the bottom of the bowl.

Spread over prepared crust.

To make the topping combine in a medium bowl the oats, brown sugar and flour. Cut in the cold butter until the mixture becomes crumbly. Evenly sprinkle over the creamed mixture.

Bake for 20-25 minutes. Let completely cool before cutting and serving.

Jewel Bakes Original