So if you thought the SNICKERDOODLES were good, wait till you try these…Oh My Goodness! I’m just sorry, that’s all I can say, I’m really sorry… these just should never been invented.

Here is what happened… I was in a discussion with a friend about how disappointing muffins are once you have finished eating the top of them… then you are left with (lets face it) just cake. You may get a few bits, but mostly they seem to have everything yummy on that top bit and then there is the let down and it is just a bit of cake that you wash down with the dregs of your tea or coffee.

I remember when those really large muffins were in vogue, leaving half a muffin because I had already eaten the good bits… Do you remember? I have, on many occasions, sprouted my disappointment with cupcakes, as once the icing is gone, it really is just another cake, all be it a good one, but just plain cake.

Anyway, I woke up then next morning and thought to myself, what about a snickerdoodle that was a muffin.. no bad bits, because once you had finished the yummy top, the rest of the “cake” had been smothered in cinnamon and sugar… So there you have it… I have to say I like these better than the snickerdoodle cookies…. seriously these should come with a warning…!

So you have been for warned! I hold no responsibility for you making and eating a few dozen of these, you can’t sue me for putting on too much weight, because YOU HAVE BEEN WARNED… don’t make them 🙂

Ingredients – Makes approximately 24

250g Butter

1 Cup (200g) Castor Sugar

2 Eggs1 Teaspoon Vanilla Essence

1/2 Teaspoon Bicarbonate of Soda

1 Teaspoon Freshly Ground Nutmeg (it really does make a difference and you can easily get whole nutmegs at your local supermarket)

1 1/4 (300g) Cups Sour Cream

2 1/4 (400g) Cups Self Raising Flour

1 Tablespoon Cinnamon and 1/2 cup Extra Castor Sugar

Method

1. Preheat Oven 180°C (if fan forced, probably less) and prepare 24 muffin/cupcake tins with papers.

2. Place sugar and softened butter into a bowl and mix until light, white and fluffy.

3. Add eggs to the mixing bowl one at a time and mix in until well combined

4. Fold in approximately 1/2 of the sour cream and half of the flour and gently mix until combined then add the second half of flour, and sour cream as well as vanilla, nutmeg and bicarb. Gently mix until all ingredients is combined.

5.  Place cinnamon and extra sugar into another large bowl and mix together well

I know its weird, but just plop that mixture and cover well!

6. Scoop out 1/4 cup or a 1/3 cup measure of mixture (depending on how big you want them) and place into the bowl of mixed cinnamon sugar and roll the mixture into a ball, completely covering with sugar mixture.

7. When full covered in cinnamon sugar, gently place into prepared tins and continue to do this until all mixture is used.

Ready for baking… I sprinkled a little bit more of the left over cinnamon sugar on top!

8. Cook in the oven for 20 – 25 minutes depending on the heat of your oven. Remove from tins when cooked and place on a cooling rack. EAT as soon as they are cool enough to pick up without burning your hands…!

THERMOMIX METHOD

This recipe was made in the TM5, but can be made with the same quantities in the TM31

1. Preheat Oven 180°C (if fan forced, probably less) and prepare 24 muffin/cupcake tins with papers.

2. Measure sugar into mixing bowl and mill 10 seconds/speed 10.

3. Measure in butter and mix 10 seconds/speed 5, scrape down the sides of the bowl and mix 1 minute/speed 5.

4. Scrape down the sides of the bowl, add eggs and mix 20 seconds/speed 4.

5. Add flour, sour cream, vanilla, nutmeg and bicarb and mix 30 seconds/speed 4. (make sure you use your spatula to help the mixture mix evenly.

6.  Place cinnamon and extra sugar into a separate large bowl and mix together well

7. Scoop out 1/4 cup or a 1/3 cup measure of mixture (depending on how big you want them) and place into the bowl of mixed cinnamon sugar and roll the mixture into a ball, completely covering with sugar mixture.

Make sure it is well covered in cinnamon sugar.

8. When full covered in cinnamon sugar, gently place into prepared tins and continue to do this until all mixture is used.

9. Cook in the oven for 20 – 25 minutes depending on the heat of your oven. Remove from tins when cooked and place on a cooling rack. EAT as soon as they are cool enough to pick up without burning your hands…!

Straight out of the oven!

They do taste great even if they are not hot and also freeze really well, but like a lot of things, hot out of the oven, then are heavenly!

Enjoy Irresponsibly!!! (well if you don’t heed the warning)

Liz xx

Lemon Meringue Cupcakes (Thermomix Method Included)

Black Forest Cupcakes (Thermomix Method Included)

Red Velvet Cupcakes

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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