Glazed Cinnamon Bun Muffins
Muffins turn out beautifully in the Omnia and we have used the Omnia Muffin Ring for this recipe, an accessory that makes it even easier to bake fresh muffins. 12 muffins
3/4 cup (170g) granulated sugar
8 Tbs (100 g) butter
About ½ cup (100 ml) milk
1 1/4 cups (300 g) white (plain) flour
2 tsp baking powder
½ tsp salt
2 tsp ground cardamom
4 Tbs (50g) butter at room temperature
1/4 cup (50g) granulated sugar
1 tsp cinnamon
About ½ cup (100g) powdered (icing) sugar
1 Tbs milk
Melt the butter, add the milk and let cool.
Cream the egg and sugar until light and fluffy.
Mix the flour, salt, baking powder and cardamom in a bowl and then add to the egg mixture.
Stir in the butter and milk mixture.
Mix the butter and sugar in a separate bowl for the filling.
Fill each muffin cup about an inch (a cm or two), add a spoonful of the filling and then top with a bit more batter, filling each cup about 3/4 full.
Sprinkle pearl sugar and cinnamon on top.
Bake at medium heat for about 20 minutes. Watch the heat carefully to avoid burning the bottoms of the muffins.
Mix the powdered (icing) sugar and the milk, starting with about half of the milk. The consistency should be fairly thick, but still runny. If you need more milk, add it a drop or two at a time.
Let the muffins cool for 5-10 minutes when they are done and before you turn them out of the Muffin Ring. Brush the tops with the glaze.