Snickerdoodle Muffins (Thermomix Method Included) « Mother Hubbard's Cupboard

250g Butter

1 Cup (200g) Castor Sugar

2 Eggs1 Teaspoon Vanilla Essence

½ Teaspoon Bicarbonate of Soda

1 Teaspoon Freshly Ground Nutmeg (it really does make a difference and you can easily get whole nutmegs at your local supermarket)

1 ¼ (300g) Cups Sour Cream

2 ¼ (400g) Cups Self Raising Flour

1 Tablespoon Cinnamon and ½ cup Extra Castor Sugar

Directions at themotherhubbardscupboard.com

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