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French Breakfast Muffins

November 5, 2013

We recently discovered a new muffin recipe … the first batch lasted less than 5 minutes.  I double it and fill the muffin papers nearly to the top to make big fluffy muffins.



The original recipe instructions say to dip the baked muffin in melted butter and then in a cinnamon sugar mixture.  I cannot bother with that extra step – there are 5 hungry kids here and I need things to come out of the oven ready to serve.  So I sprinkle 1/4-1/2 teaspoon of cinnamon sugar on each muffin before I put it in the oven and they are still super tasty!

French Breakfast Muffins: 

1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
1/3 cup butter, melted

1/4 cup white sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).  Line muffin with liners.

In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.  Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon in small bowl.   Sprinkle tops of each muffin with cinnamon sugar.

Bake in preheated oven for 20 to 25 minutes.  Serve warm.

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