Dirt Bomb Muffins Recipes

GEORGIA DIRT BOMBS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a mini muffin pan.
• Whisk together the egg and milk in a bowl until evenly blended; set aside. Stir together the flour, cinnamon, and baking soda in a separate large bowl. Pour the egg mixture into the the flour mixture and whisk until smooth; being careful not to overbeat. Fill muffin cups 1/2 full.
• Bake in preheated oven for 20 minutes. Do not open the oven door.
• Place cinnamon sugar in a brown bag for shaking and set aside. Remove popovers from oven and let cool in pan for 5 minutes. Roll popovers in melted butter then place in brown paper bag; shake until the popovers are evenly coated. Serve immediately.

DIRT BOMB MUFFINS

Steps:

• Preheat oven to 375°F Place the rack in the center position. Generously grease a 12-cup standard muffin pan.
• Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl.
• In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs.
• Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don't over mix or beat the batter as this will make the muffins tough.
• Spoon the batter into the prepared pan, without smoothing the tops.
• Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.
• Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
• Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

DIRT BOMBS

Steps:

• Muffins:
• Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
• Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
• Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30-35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
• Topping and assembly:
• Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
• DO AHEAD: Muffins can be made 6 hours ahead. Keep tightly