1/2 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/3 cup (from 14-oz can) sweetened condensed milk
1/3 cup whipping cream
1/3 cup milk
3/4 cup chopped walnuts
1/4 cup sweetened condensed milk
2 tablespoons powdered sugar
CINNAMON-WALNUT TRES LECHES MUFFINS
- Heat oven to 400°F. Spray BAKER’S SECRET® 6 CUP TEXAS MUFFIN PAN with cooking spray, or line with paper baking cups.
- In large bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in vanilla and eggs. With spoon, stir in flour, baking powder, 1/3 cup condensed milk, the whipping cream, milk and 1/2 cup of the walnuts just until moistened. Divide batter evenly among muffin cups filling three-fourths full. Sprinkle remaining 1/4 cup walnuts evenly over batter.
- Bake 15 to 20 minutes or until light golden brown. Remove muffins from pan to cooling rack; cool 10 minutes. In small bowl, mix 1/4 cup condensed milk and the powdered sugar until smooth. Drizzle 1 teaspoon glaze over each muffin. Serve warm.