Crying Babies at 4 am???

Well, I survived my nights in the ER and actually got used to it somewhat. My eating schedule was weird. I would eat breakfast after waking up, eat dinner before I went, and then eat lunch around....1 am. CRAZY! But I'm back to a normal schedule now...7am-7pm starting Thursday. No more mom's bringing their baby in for "crying" at 4 am...now they'll bring them at 3 pm! Isn't that what babies..healthy babies even...do? Oh well! I guess, that's what I'm there for, right?

A few weeks ago, for Sunday School, I tried a recipe that has made its way around the Blogworld...Snickerdoodle Muffins by Peabody. They kind of reminded me of the doughnut muffins I've made before. They were very good, though a bit difficult to roll in the sugar mix. Thanks Peabody!

Snickerdoodle Muffins slightly adapted from Peabody

2 sticks unsalted butter
3/4 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tartar
¾ tsp freshly grated nutmeg
1 cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. In a separate, mix together the flour, baking soda, and baking powder and cream of tartar. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.