Goat Milk Cinnamon Muffins

These Cinnamon Muffins made with goat milk are easy to make and loaded with flavor. Great for snack time or a quick grab-and-go breakfast.

Ingredients

For the Muffins

1 cup sugar
2 ½ cups flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup Summerhill Goat Milk less 1 tablespoon
1 tablespoon vinegar
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract

For the Streusel

½ cup brown sugar
¼ cup flour
¼ tablespoon cinnamon
3 tablespoons butter

How to Make It

For the muffins

Step 1

Preheat the oven to 425 degrees.

Step 2
Combine milk and vinegar and let sit for a couple minutes to thicken.

Step 3
In a large bowl, whisk together sugar, flour, baking powder, salt, and cinnamon. Set aside.

Step 4

Create a well in the dry ingredients and pour in the thickened milk mixture, oil, eggs, and vanilla extract.
Mix until just combined, do not overmix.

Step 5

Divide batter evenly among about 15 muffin cups, they will be about ¾ of the way full.

For the streusel

Step 1

Combine brown sugar, flour, and cinnamon.

Step 2

Add the butter and mix until combined, it will be sticky and lumpy.

Step 3
Drop small portions of the streusel over the top of the batter in the muffin tins, gently pressing a few pieces down into the batter.

Step 4
Bake at 425 degrees for 16- 18 minutes or until a toothpick comes out clean.

This recipe is from Longbourn Farms.

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Ingredients

Makes 12 Biscuits

2 ½ cups all purpose flour
1 T baking powder
2 t granulated sugar
½ t salt
½ cup unsalted butter (make sure its cold)
1 cup Summerhill Goat Milk

How to Make It

Step 1

Preheat oven to 425 degrees with a rack on the upper third of the oven. Line a baking sheet with parchment paper

Step 2

In a large bowl combine flour, baking powder, sugar, and salt. Whisk together until well combined.

Step 3

Cut the butter into small cubes. Add the butter to the bowl and mix it into the dry ingredients. (I use my fingers to crumble the butter into the dry ingredients)

Step 4

Pour the milk into the bowl and stir until the dough comes together. It’s okay if not all the flour is incorporated.

Step 5

Once it is well combined, turn the dough onto a lightly floured work surface. Knead the dough no more than 10 times.

Step 6

Press into a ¾ in thick rectangle. Using your biscuit cutter (about 2- 2 ½ in wide) press into the dough to cut out your biscuits. Gather the scraps and repeat process until the dough is gone.

Step 7

Place them on a prepared baking sheet. Bake for 13- 16 minutes until the tops are lightly golden brown.

Serve warm, and top with butter and honey. Enjoy!!

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Ingredients

1 cup strawberry puree (fresh or frozen)
1 cup sugar
2 large eggs
3 cups Summerhill Goat Milk – best to use a fresh, unopened bottle

How to Make It

Step 1

In a mixing bowl, whisk the eggs for 1-2 minutes until light and fluffy.

Step 2

Whisk in sugar, ¼ cup at a time, until thoroughly mixed and fluffy.

Step 3

Slowly pour in Summerhill Goat Milk –(you want all those delicious lumps and clumps of cream to be included – it will make the ice cream richer and creamier). Continue whisking and slowly add the strawberry puree.

Freezing:

Pour the mixture into your ice cream maker and follow the manufacturer’s directions for freezing. If ice cream is too soft, place it in the freezer until it reaches the desired consistency.

Makes 1 quart.