PORTFOLIO
SEARCH
SHOP
  • Your Cart Is Empty!
12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Ranch Life, Treats

My hubby and I saw a gal making these muffins and I commented to him how I made these when we were first married. I even still had the recipe in my special box. My sister gave me this to make when I was in my early teens and I LOVED them so much I would make them as often as I could. So of course when I got married they became my special go-to breakfast muffin. OH MY, are they amazing. The only difference was this gal dunked the whole muffin into butter, I just did the tops…I have now switched…the WHOLE muffin is so much more crunchy and yummy!

ENJOY every bite… as with a good cup of coffee or tea, you won’t eat just one!

Prepare 2 bowls for dipping or should I say drenching…

Ingredients:

  • 3 cups flour
  • 1 1/2 tsp. baking soda
  • 1 /12 tsp. cream of tartar
  • 1 tsp. salt
  • 1/2 tsp. grated nutmeg (using a whole fresh one is best, you will never go back to the store-bought bottles)
  • 2/3 cup butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 cup of sugar
  • 3 tsp. cinnamon
  • 1 stick of butter, melted
Drench that muffin!
Smother that coating!

Directions:

Preheat oven 350 degrees

Spray 12 muffin cups

In a large bowl, mix flour, baking soda, cream of tartar, salt, and nutmeg

In a big bowl, blend together butter and eggs until creamy

Slowly add the dry ingredients alternating adding milk. Mix until all is well blended. ( I use my Kitchen Aid for this as it makes it easy to blend and add the alternating milk and dry ingredients.)

Using an ice cream scoop, plop into batter into muffin cups. By using the scoop they will be evenly baked and perfectly round.

Bake for 20-25 minutes

While the muffins are baking, mix a cup of sugar and cinnamon together in a small bowl. Have another bowl for your melted butter

When the muffins are done, while still warm, dip muffin into butter covering the whole muffin, then roll that buttery goodness into the sugar/cinnamon mixture covering the muffin. Repeat with all your muffins.

SERVE WARM…really there is no other way to eat them! ENJOY!!

PS…they freeze well too.

Enjoy EVERY bite!
0

Ranch Life
Oh boy! I found a new recipe triggered by a relative on my husbands side. His great Aunt Cherie. SO simple using chocolate wafers (or make your own) and whipping cream! Yummmmmmy! For this is a Nanna’s treat with chocolate goodness! Aunt Cherie use to make this treat with her kids many moons ago and I can see why it was a hit. First, it’s cheap. Second it’s simple, easy to do with kids, and third everyone will love them! Try a batch you won’t be sorry! Ingredients: 2 cups of whipping cream 1 tsp. Vanilla 1 package of chocolate wafers (or make your own recipe below) 1 drop of Orange Essential oil Directions: 1) Whip cream in mixer until peaks form. At least 5 minutes or so. 2) Add vanilla, mix in. 3) On cookie sheet line with parchment paper. 4) Scoop cream mixture on one cookie and lay another on top. You can add another layer if you like or just top with cream. 5) Place  in freezer for 4 hours. TRY not to sneak and take one…FAT CHANCE…I did! Adding essential oils to your everyday cooking is not only adding amazing flavor, but is SO good for you instead of extracts full of yucky stuff. SO try it! Homemade Chocolate Cookies ½ cup (1 stick) unsalted butter, softened ¾ cup sugar ½ cup brown sugar, packed 1 tsp pure vanilla (or get creative and add orange, peppermint, or lavender, essential oil ONE drop) 1 cup all-purpose flour ¾ cup cacao powder ½ tsp baking soda ¼ tsp salt ¼ cup almond milk Directions:
  1. Cream together the butter, sugar, brown sugar, and vanilla or oils, about 2 minutes.
  2. In a separate bowl, whisk together the flour, cacoa powder, soda and salt.
  3. Next add the dry ingredients into the butter mixture. Add milk just to combine.
  4. Form a log about 1 ½ inches think. I covered my hands with coconut oil, you can use any oil even some butter.
  5. Place in refrigerator for 2 hours.
  6. Set oven 350 degrees. Place log on parchment paper on your cookie sheet.
  7. Cut each log piece about 1/8 inch thick coin size
  8. Make sure they are 2 inches apart or so. Bake for 8 minutes. Bake extra if they are not dry looking.
Your ready to put your whipping cream on and freeze! Or eat them all! Hope this is a wonderful time cooking with your children or grandchildren! God’s blessings, Love deeper, talk sweeter, Lee
0