French Breakfast Muffins
I got this from http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html
They were so good I had to share. and pretty simple to make as well.
If you'd like to make other types of muffins you can add 1 cup of whatever you would like (chocolate chips, blueberries, etc.) and omit the cinnamon sugar topping.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup milk
- 1 egg
- 1/3 cup butter softened
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- 1 1/2 cup flour
- Carbohydrate 129.552265076667 g
- Cholesterol 62.7678441666667 mg
- Fat 11.5734085016667 g
- Fiber 1.16636668388297 g
- Protein 5.25827039166667 g
- Saturated Fat 6.88637858133333 g
- Serving Size 1 1 Serving (165g)
- Sodium 178.137736 mg
- Sugar 128.385898392784 g
- Trans Fat 0.987778949666661 g
- Calories 631 calories
Preheat oven to 350 degrees F In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Bake for 20-25 muffins, or until they just start to turn a bit golden at the edges. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar.
