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Muffins: French Breakfast Muffins

Source of Recipe


Ladies Home Journal






List of Ingredients



• 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
  






Instructions



1. 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.
   
   
2. 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).
   
   
3. Lightly grease muffin cups. Fill cups about 2/3's full with batter.
   
   
4. Bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
   
   
5. Meanwhile, in a shallow bowl, combine 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.
   
   
6. Makes 12 muffins
   
   
7. Nutritional Facts Per Serving: Calories: 191 Total Fat: 10 g Saturated Fat: 6 g Cholesterol: 42 mg Sodium: 169 mg Carbohydrate: 24 g Protein: 2 gVitamin A: 9 %Calcium: 5 %Iron: 5 %
   
   






Final Comments


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 oven for 15 to 18 minutes.