French Breakfast Muffins
These muffin gems are dipped into melted butter and then twirled in a cinnamon sugar mix to thoroughly coat the top in a childhood favorite.
No fancy ingredients or fancy equipment needed, no special skills. The batter is heavy, almost like a play-doh consistency, and the baked muffin is on the heavy side; one would definitely not call this light and fluffy. Even though there's quite a bit of butter in the recipe, I still added a little pat to the split muffin. Ole Sweetie-Pi, after eating the first one, said "I'm going to have another. These are good!"
French Breakfast Muffins
(Better Homes & Gardens)
1 1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg
1/2 cup milk
1/3 cup butter, melted
1/4 cup butter melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients.
In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease muffin cups. Fill cups about two-thirds full with batter. Bake in a 350 degree F oven for 20 to 25 minutes or until muffins are golden.
Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm.
Makes 12 smaller-sized muffins.
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