MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS
Make and share this Marshall Field's Cinnamon Crunch Muffins recipe from Food.com.
Provided by Nancy Sneed
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and margarine.
- Add the sugar and cream until fluffy; blend in the eggs.
- In a bowl combine the sour cream and baking soda; set aside.
- Sift the flour, salt, baking powder, and nutmeg together.
- Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
- Do not overmix.
- Fold in 2 3/4 cups of the Cinnamon Crunch.
- Spoon the batter into paper-lined muffin tins, filling the a little over half full.
- Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
- Bake for 25 minutes or until the muffins are golden brown.
- Cinnamon Crunch-----------------.
- Preheat your oven to 350 degrees.
- In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
- Spread it on a cookie sheet.
- Bake for 5 to 8 minutes or until golden brown.
- Let stand for several hours or overnight to dry.
- Break it into chunks and store in an airtight container.
Nutrition Facts : Calories 376.4, Fat 18.6, SaturatedFat 6.5, Cholesterol 38.8, Sodium 137.8, Carbohydrate 50.3, Fiber 1.8, Sugar 27.1, Protein 4.2
RHUBARB CRUMBLE ICE CREAM
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 1-1/2 quarts
Number Of Ingredients 10
Steps:
- Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.
Nutrition Facts :
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