French Breakfast Muffins (recipe doubled - 48 mini muffins)
Source: BH&G (posted by Sue)

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

1/4 cup sugar
1/2 teaspoon cinnamon
(optional: 1/4 cup melted butter)

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.

Mix cinnamon and sugar and sprinkle on top of muffins.
(optional: wait until muffins are baked, dip in melted butter then cinnamon sugar)

Bake in a 350 degree F oven for 20 to 25 minutes or until muffins are golden. (Cindy's note - for mini muffins, bake 15 minutes)
Makes 10-12 regular muffins or 24 mini muffins

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