Traditional Oven – Cinnamon Muffin Recipe
Ingredients (6 muffins)
• 2 ½ cups of white flour
• 2 tablespoons of sugar
• 0,2 oz dehydrated brewer’s yeast
• ½ cup of milk
• 1 oz of butter
• 1 egg
• 1 sachet of Vanillin
• Salt
• 7 oz of sugar
• 2-3 teaspoons of cinnamon
• 5 oz of melted butter
Directions
Pour the flour, sugar and yeast into the mixer. Start mixing and then add the beaten egg, vanilla, melted butter and milk. Knead everything at low speed with the leaf hook until all the ingredients are combined. Then, replace the leaf hook with the dough hook and knead for 15 minutes, adding a pinch of salt. Once you have obtained a smooth and elastic dough, place it in a bowl covered with cling film and let it rise until it doubles in size (about two hours).
Once the leavening time has passed, place the dough on the pastry board and form a loaf. Using a knife, cut thin slices and lay them on the baking paper. Brush each slice with melted butter sprinkling them with sugar mixed with cinnamon.
Stack 4/5 slices, one on top of the other, and arrange them in our Flan aluminium containers. Proceed in the same way with all the remaining slices, filling the six trays.
Brush with a little melted butter and sprinkle with more sugar. Cook in a preheated oven at 356° F for 20-25 minutes. If the muffins darken too much on the surface, cover them with aluminium foil.
Serve the Cinnamon Muffins while still warm.
