Sunday, 27 October 2019

Weekend Baking | Cinnamon Duffins


The smell of cinnamon always reminds me of autumn and winter weekends. Today I wanted to share my recipe for cinnamon duffins, which are a (winning) mix of dougnut and muffin. The batter is so simple to make, and you can always make it in advance and leave it in the fridge to bake later. This recipe can be made refined sugar free by adding maple syrup instead of sugar to the batter, and leaving out the sugar from the coating. Read on to see some more pictures, and to find out the recipe...


You Will Need
Batter
100g of Self-Raising Flour
1tbsp of Ground Cinnamon
60g of Caster Sugar
75g of Melted Butter
100ml of Milk
1 Egg
Coating
20g of Melted Butter
40g of Golden Caster Sugar
1tbsp of Ground Cinnamon

To Make
1) Whisk the egg and milk together in a mixing bowl
2) Add the flour, cinnamon and sugar and stir together
3) Fold in the melted butter
4) Add the mixture to cupcake cases, fill up to around 3/4 of the case
5) Bake at 180 for 20 minutes
6) When slightly cool, mix the coating ingredients together and roll the duffins in it


What's your favourite treat to bake in autumn?

Rosanna
x

2 comments:

  1. Perfect for Sunday! Thanks for sharing!
    xx from Bavaria/Germany, Rena
    www.dressedwithsoul.com

    ReplyDelete
  2. This looks super delish! Thanks for the recipe dear.

    Jessica | notjessfashion.com

    ReplyDelete

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