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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.

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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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