Dirt Bombs Recipes

DIRT BOMBS

Steps:

• Preheat the oven to 375°F (190°C). Coat a standard 12-cup muffin pan with the nonstick spray.
• In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cardamom.
• In a stand mixer or a large bowl using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. And the egg and vanilla and beat until smooth. With the mixer on low, alternate adding the flour mixture and milk in three batches beginning and ending with the flour. The batter should look like an irresistibly thick cake batter.
• Divvy the batter among the muffin cups and bake, turning the pan once halfway through, until a toothpick inserted into the center of the dirt bombs comes out clean, 18 to 23 minutes. Let the dirt bombs cool 5 minutes in the pan and then move them to a wire rack.
• While the dirt bombs cool, mix the sugar and cinnamon in a medium bowl.
• Dip each dirt bomb--top and bottom--in the melted butter and then in the cinnamon sugar, turning to coat them completely. Indulge immediately, while still warm, for the most soul-satisfying experience. The dirt bombs will still be quite sigh-inducing even after room several hours at room temperature--but no more.

DIRT BOMB MUFFINS

Steps:

• Preheat oven to 375°F Place the rack in the center position. Generously grease a 12-cup standard muffin pan.
• Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl.
• In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs.
• Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don't over mix or beat the batter as this will make the muffins tough.
• Spoon the batter into the prepared pan, without smoothing the tops.
• Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.
• Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
• Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.