This is one of my go to muffin recipes for two reasons: it uses ingredients the I generally have on hand and, since it only yields six muffins, fitting a full batch in the Sun Oven is not an issue. Plus, it’s not too sweet. OK, that’s three reasons.
Sun Baked Cinnamon Muffins
(adapted for the Sun Oven from Epicurious.com)
1/4 cup sugar
1 teaspoon cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
4 tablespoons (1/2 stick) butter, softened
1/3 cup sugar
1 large egg, at room temperature
1/3 cup milk, at room temperature
Set Sun Oven out to preheat. Grease a six-cup muffin tin with butter or line with paper or silicone liners.
In a small bowl, whisk together the sugar and cinnamon for the topping; set aside.
Sift the flour, baking powder, salt, and nutmeg into a medium bowl; set aside. In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy. Beat in the egg until well blended. Beat in the flour mixture and milk until just combined. Divide the batter evenly among the prepared cups and sprinkle with topping. Bake until a toothpick inserted into the center of a muffin comes out clean, 30 to 40 minutes. Remove the muffins from the tin and cool on a rack.