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French Breakfast Muffins

Yield: 12 muffins
Prep 15 mins Bake 350°F 20 mins
French Breakfast Muffins
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
Directions

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). 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.

3. 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.

From the Test Kitchen
  • 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.
Nutrition Facts (French Breakfast Muffins)
  • cal. (kcal) 191,
  • Fat, total (g) 10,
  • chol. (mg) 42,
  • sat. fat (g) 6,
  • carb. (g) 24,
  • pro. (g) 2,
  • vit. A (RE) 93,
  • sodium (mg) 169,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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