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What You Need:
(To Make: about 20)
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½ pound (2 sticks) unsalted butter, softened
1 cup sugar
1½ cups all-purpose flour
6 eggs
1 tablespoon ground cinnamon
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. Line the cups of two 12-cup muffin tins with paper cupcake liners. The cups should measure about 2½ inches in diameter across the bottom.
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2. With an electric mixer, beat the butter, sugar and 2 tablespoons of the flour together until the mixture is light and fluffy. Then beat in the eggs, one at a time. Combine the remaining flour and the cinnamon and sift them slowly over the mixture, beating all the while.
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3. Continue to beat until the batter is smooth. (To make the batter by hand, cream the butter, sugar and 2 tablespoons of the flour together by mashing and beating them against the side of the bowl with a large spoon until fluffy.
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4. Beat in the eggs, one at a time. Then combine the remaining flour and the cinnamon and gradually sift them into the batter, beating well after each addition.)
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5. Ladle the batter into the paper-lined muffin cups, filling each one about half full. Bake in the middle of the oven for 15 minutes, or until the tops of the muffins are golden brown and firm to the touch. Carefully turn the muffins out of the tins and serve warm or at room temperature.
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