SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cinnamon Breakfast Muffins

Makes: 12 servings
Prep 15 mins Bake 350°F 20 mins
Cinnamon 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. Preheat oven to 350F. Grease twelve 2-1/2-inch muffin cups; set aside.

2. In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).

3. Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.

4. Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Dip muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins.

From the Test KitchenBerry Breakfast Muffins:
  • Prepare as above, except fold 1 cup fresh berries (raspberries, blackberries, blueberries) or chopped strawberries into batter.
Almond-Apricot Breakfast Muffins:
  • Prepare as above, except fold 1/2 cup chopped dried apricots, 1/4 cup sliced almonds, toasted, and 1/4 teaspoon almond extract into batter.
Banana-Coconut Breakfast Muffins:
  • Prepare as above, except fold 3/4 cup finely chopped banana and 1/3 cup shredded coconut into batter.
Toffee-Chocolate Breakfast Muffins:
  • Prepare as above, except fold 1/3 cup toffee pieces and 1/3 cup semisweet chocolate pieces into batter.
Peanut Butter-Chocolate Breakfast Muffins:
  • Prepare as above, except increase milk to 2/3 cup and whisk 1/2 cup creamy peanut butter into egg mixture. Fold 3/4 cup miniature semisweet chocolate pieces into batter.
Nutrition Facts (Cinnamon Breakfast Muffins)
  • Servings Per Recipe 12,
  • cal. (kcal) 195,
  • Fat, total (g) 10,
  • chol. (mg) 42,
  • sat. fat (g) 6,
  • carb. (g) 25,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 128,
  • Potassium (mg) 55,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe