Jan dreamed about using turbinado sugar, because the large crystals would give her muffins some crunch. However, if she used just the turbanado sugar as it comes out of the package not enough of the sugar would dissolve and she would end up with very bland muffins. To solve this problem, she ground the crystals so that half of them became fine grained sugar that would sweeten the muffins, while the remaining large crystals would provide the crunch.
The second part of the dream was a cinnamon swirl running thorough the muffins. Many cooks would sweeten this swirl as well, but Jan tends to find ways to remove unnecessary calories. When you get the burst of sweetness, from crunching a sugar crystal, these muffins were quite sweet enough.
Jan’s Morpheus Mini Muffins
1½ cups all-purpose flour
½ cup turbinado sugar, ground with pestle
2 tsp. baking powder
½ tsp. allspice, ground
½ tsp. nutmeg, freshly gratted
½ tsp. salt
1 egg, lightly beaten
½ cup fat-free milk
1/3 cup butter, melted
1 teaspoon ground cinnamon
2 Tbs. butter, melted
1. Sift the dry indigents—flour, sugar, baking powder, allspice, nutmeg, and salt—into a medium mixing bowl, several times to blend them completely.
Tip: Be sifting the dry ingredients several times you completely mix them together, so do not need to do as much stirring when you add the wet ingredients. This prevents the development of gluten, which would make for tough muffins.
2. In a second bowl whisk the egg, milk and butter together.
3. Fold the wet ingredients into dry until just moistened.
4. Stir the cinnamon into the butter for the marbling mixture.
5. Fold the marbling mixture in carefully, so that ribbons of cinnamon dissect the muffins.
Tip: You are not trying to mix the marbling and batter together. You want a strip or two of the marbling that you then scoop up to put into the muffin cups.
6. Spoon the batter into Pam-ed mini muffin cups.
7. Bake at 400° F for 12 minutes or until muffins test done.