Cinnamon Fever

Something has come over me and for the past three weekends I have been on a breakfast and cinnamon baking kick.  It all started with Maple Cinnamon Scones that had a delicious flavor, but was missing the scone texture (I definitely over kneaded the dough).  The following weekend I tried my hand at Apple Cinnamon Streusel Muffins.  I actually was making two batters at once with these; one standard muffin batter all flour and no filler and one gluten-free muffin batter.  It is continuing this weekend with mini monkey bread muffins. 

Maple Cinnamon Scones:

Wet ingredients added to dry ingredients.

Mixture coming together before being kneaded.

Dough formed into scones before baking.

Scones ready and waiting to be eaten.

Maple Cinnamon Scones:

1 2/3 cup all-purpose floor

2 tablespoons sugar

1 tablespoon baking powder

2 tablespoons unsalted butter

1/2 cup plain yogurt or sour cream

2 tablespoons milk

3 tablespoons maple syrup

1 1/2 teaspoon cinnamon

splash of milk

1. Preheat over to 400 degrees F.

2. Combine flour, sugar, cinnamon and baking soda, then add to a food processor.  Using chop, mix in cold butter in small pieces until butter is incorporated and mixture has a sandy texture.

3.  Transfer mixture to a large mixing bowl and continue mixing with hands until all butter pieces are smaller than a pea.  Fold in the yogurt, milk and syrup until mixture is mostly combined.

4. Roll mixture out on to a floured cutting board and knead 2 or 3 times until mixture comes together a bit more.  Make sure to not over knead, this will make the scones have more of a bread texture.

5. Pat the dough into a round that is about 1 1/2 inch thick.  Cut into wedges and place on a cookie sheet.  Brush tops of scones lightly with milk and bake for 15 minutes until golden brown.

Maple Frosting:

1/2 cup powdered sugar

1 tablespoon pure maple syrup

1.  Mix two ingredients together.  Using a spoon drizzle over slightly warm scones.

Vegan Apple Cinnamon Streusel Muffins:

1 cup all-purpose flour

1 cup wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup vegan butter at room temperature such as earth balance

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup egg substitute

1 teaspoon vanilla extract

1 1/2 cups finely chopped pealed apples

1. Preheat oven to 375 degrees F and line cupcake pan with liners and spray with cooking spray.  Recipe should make approximately 12 muffins.
2. In a large mixing bowl, cream together vegan butter and sugars.  Then mix in the egg substitute and vanilla extract.
3. In a separate bowl mix together the two flours, baking soda, baking powder, salt, nutmeg and cinnamon.
4. Add the wet ingredients into the dry ingredients, whisking until just combined.  Fold in apples.
5. Divide the batter among the liners.

For Streusel:
1/3 cup light brown sugar
1 table spoon flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon cold butter

1. Mix together brown sugar, flour, cinnamon and nutmeg in a mixing bowl.
2. Using a fork cut the butter into the sugar-flour mixture until it is a sandy consistency. Sprinkle over muffins.
3. Bake Muffins for 16-20 minutes or until tester comes out clean.

Enjoy!