French Breakfast Muffins
1-1/2 Cups 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 or margarine, melted
1/4 Cup sugar
1/2 teaspoon ground cinnamon
1/4 Cup butter or margarine, melted
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 or
margarine. 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.
Make-ahead tip:
Bake muffins as directed. Cool completely. Place muffins in freezer containers
or bags and freeze for up to 1 month.
To reheat, wrap frozen muffins in heavy foil. Heat in a 300 degree F oven for 15
to 18 minutes.
Servings: 12 Better Homes and Gardens |