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Pia Mileaf-Patel

Dirtbombs, Cinnamon-Puff-Muffins, whatever you call them, they are delicious. A heavenly combination of cake-donut like muffins, coated in buttery cinnamon sugar. I used to eat them every day at Yura on my way to school. My mom would try  to convince me to go healthier, but they're muffins, right? That's a breakfast food...

You Need: 


12 tablespoons of melted butter

1 cup granulated sugar

1 tablespoon of ground cinnamon

Muffin Part:

2/3 cup unsalted butter

1 cup of sugar

2 eggs

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 pinch or so of ground cloves

1 pinch or so of ground ginger

2 teaspoons of orange zest

A few pods of cardomom

1 cup milk (just do me a favor and don't use skim milk...)

  1. In a pan, heat the 2/3 cup of butter with the pods of cardomom, stirring a lot, until brown, with that burnt-butter smell. Cool to room temperature in a mixing bowl and pluck out the cardomom.
  2. Preheat oven to 350.
  3. Mix in the sugar and egg with the butter.
  4. In a separate bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients to the other mixture in bits, and alternate with splashes of milk.
  5. Pour into a greased mini-muffin tin and bake for a little over 20 minutes, until just brown.

When they are cooled, melt the coating butter in one bowl and mix up the cinnamon and sugar in another. Dip them one at a time in the melted butter and then into the cinnamon-sugar, coating them really well. YUM!