Corn Pancakes

I have been a fan of these for a while, unfortunately I haven't found anyone to share my enthusiasm and I hate to waste so I don't make these often. I figured Pancake day was a great excuse (and I had plans for the left overs.) This recipe is straight off the side of the Jiffy box.

Corn Pancakes
10-12 pancakes

1pkg Jiffy Corn Muffin Mix
1 egg
3/4 cup milk

Mix ingredients until moist, it will be slightly lumpy.
Preheat and lightly grease pan.
Turn when bubbles appear and edges begin to dry.

Temper's Take:
These are very very heavy, which might be part of the reason I like them. Slather some peanut butter on and you won't have to eat for the next week! Other wise a little honey is great with them. you need to have the temp a little low to give them plenty of time to cook and don't add extra milk it doesn't work well.

Muffindoodles

First an intro. Concoctions by Peabody is the type of cook I would like to be clever and creative. As I was browsing I stumbled across her Snickerdoodle Muffin recipe, and thought wow! just Wow! the sheer genius of this left me speechless. Then Snickerdoodles turned up as The Cookie Carnival's Cookie of the month I had my burst of inspiration. I would do both and compare them! So here is the muffin recipe (I omitted the nutmeg from the original recipe).

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1. 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.

2. In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.

3. 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.

4. 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.

Temper's notes:
First of all let me say mmmmm mmmm good. I had them for breakfast the next morning and they were still moist and delicious. Definitely tasted snickerdoodly. I will Definitely make these again, and probably again.
Now for the critique, I found the characteristic tang of cream of tarter a little weak. I am not sure why she didn't use more cream of tartar and less baking powder. Also my hot kitchen made the butter melty and the batter less stiff then desired for rolling. I made it work though and my fingers were yummy.
I think next time I need more cinnamon in my sugar and I definitely will put more batter in the muffin tins so I get a muffin shape and not a hockey puck shape.