Steps:
- Begin with all ingredients at room temp. Cream butter and sugar well. Add eggs one at a time, scraping bowl in between. Combine dry ingredients; add 1/3 dry ingredients and 1/3 milk to butter sugar mixture. Mix on low till almost combined. Repeat twice unti all ingredients have been added. Scrape bowl and mix once on med-low speed until batter is smooth and the consistancy of pancake batter. Batter may be refrigerated overnight, which will improve dirt bombs, but is not necessary. Using ice cream scoop, full greased muffin tins. Bake at 400 for 20 min. or until golden brown. When cool enough to handle, dip in melted butter and roll in cinnamon sugar. Makes 24-30.
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