French Breakfast Muffins
With its sugar and cinnamon topping, this prizewinner may be the most delicious muffin you'll ever taste.
- Yields: 12 muffins
- Prep: 15 mins
- Bake: 20 mins 350°F
- 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. Bake in a 350 degree F oven for 20 to 25 minutes or until muffins are golden.
- Meanwhile, in a shallow bowl combine the 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. Makes 12 muffins.
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 F oven for 15 to 18 minutes.
- Per serving:
- 191 kcal cal.,
- 10 g fat
- (6 g sat. fat,
- 42 mg chol.,
- 169 mg sodium,
- 24 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet