Cinnamon Brown Sugar Muffins

Ingredients:

1 2/3 C flour

1/3 C granulated sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla (or vanilla extract)

3/4 C milk

1/3 C applesauce

Brown sugar

Cinnamon

Preheat oven to 350 F and line your muffin tin with papers.  In a medium bowl, mix together the flour, sugar, baking powder, and salt.  Next carefully mix in the egg, milk, vanilla, and applesauce.  

Fill your muffin papers about 1/4 full.  Try not to overfill them or you won't have enough batter later.  Once this is done, sprinkle a think layer of brown sugar over the batter -- it doesn't have to be perfect!

Next take the remainder of the batter and spread it over the top of the cinnamon.  Using a toothpick, mix the batter and cinnamon together in a circular motion to get a 'swirled' affect --this will help the brown sugar to come out in little swirls when you take a bite! Do this to all 12 muffins.

Finally top with a pinch of cinnamon and granulated sugar.  Pop the tray into the oven to cook for 15 minutes then enjoy!

Adapted from: http://thehappyhousewife.com/cooking/brown-sugar-cinnamon-muffins/

Cinnamon Roll Pancakes

To begin, I am a poor university student who just happened to fall absolutely in love with cooking and food.  I am not someone who has a fancy camera and takes beautiful pictures, and I am definitely not a person who has tons of expertise in the ways of the kitchen.  But I do enjoy it, and I do enjoy eating, so here is just a collection of a few of my adventures through out the kitchen! :)  

Cinnamon Pancakes with Apple Topping

Cinnamon Roll Pancakes

Pancake Recipe:

1 egg

1 C Buttermilk

1 tsp vanilla

2.5 Tbs brown sugar

1 C flour

2tsp cinnamon

1.25 tsp baking powder

1 Tb butter (melted)

Filling:

2/3 C pecans

3 Tb maple syrup

Icing:

½ C powdered sugar

1 Tbs vanilla

½ tsp cinnamon

milk

Begin by preheating your pan (or grease).  Beat egg, then mix in milk, vanilla, and brown sugar [in a large bowl].  Sift in flour, baking powder, and cinnamon.  Next add butter and mix together lightly.  Spoon batter onto the hot pan.  *It is important to note that you should flip the pancake one you see bubbles forming around the edges!  Flip and finish the other side!

I personally omitted the use of a filling, but the process is as follows:

Meanwhile, toast your pecans in a dry skillet over medium heat until they become fragrant.  Put them in a mini fod processor with the syrup and pulse until well combined and paste-like (adding more syrup, if you wish).

For the glaze (my favor part), sift the powdered sugar into a bowl, then add cinnamon.  Finally add milk a little bit at a time until you get the perfect consistency.  

To plate, place a little bit of the pecan-maple paste in the center of a pancake, and roll the pancake and drizzle with the glaze.  Lastly add a little more cinnamon on top! Eat and enjoy :)

Stefan and I created another variation, but creating an apple topping instead of using a filling.

Apple Topping:

1/4 tsp cinnamon

1 TB flour

1-2 apples diced, in a separate bowl

1-2 tsp brown sugar

Preheat your pan/griddle and when hot add butter to the pan to melt it.  Sweat or saute the apple in the pan.  While they are cooking, sift cinnamon, flour, and brown sugar together in a pan.  Slowly add to the apples, coating them, and when done place on top of the pancakes!

Pancakes adapted from: Elly Says Opa