Tuesday, November 4, 2014

Bomb's Away with Dirt Bombs

I get the Bon Appetit newsletter emailed to me.  I usually just peruse the summary ,unless something really catches my eye.  And these little babies did.  Anything with a dipping of cinnamon sugar will always catch my eye.  I started to wonder why I had this addiction to cinnamon-where did it come from ?  When I go through my recipes on file there are more cinnamon roll recipes than I could every try in a month; there are cinnamon scones; cinnamon cupcakes; cinnamon bread; you get the picture.

 While pondering this addiction, I remembered where it came from.  Growing up,  one of the favorite things my mom made us in the morning was cinnamon toast.  Nothing fancy, just a couple slices of Wonder Bread,toasted,buttered then sprinkled with a ton of cinnamon and sugar .  Then we would take our knives and spread the cinnamony sugar goodness all over the bread until it was well blended.  I'm sure none of this was healthy-I mean really white Wonder Bread ?  I'm surprised we all didn't balloon up like the Michelin Man. I would love to say that this was a treat after eating some very healthy breakfast-but no it wasn't it was a normal occurrence ! So in honor of my childhood memories I give you Bon Appetit Dirt Bombs (they are really like a donut muffin), but Dirt Bombs sounds like so much more fun ! Enjoy.

May 2014 Bon Appetit-Makes 12
Muffins can be made 6 hours ahead. Keep tightly wrapped at room temperature.

Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter,room temperature
¾ cup sugar
1 large egg
1 cup whole milk

½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted


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.
Mix sugar and cinnamon in a medium bowl. Working one at a time,
dip tops of muffins in melted butter, then cinnamon sugar.

Warning-these are extremely addictive.  Also, if you don't wrap them too tight and they start to get a little hard-pop them in the microwave for about 30 seconds-hmmm warm and tasty like they just came out of the oven.  Bon Appetit.