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Sweet French Morning Muffins

Servings: 12 standard size muffins or 24 mini muffins
Comments:
These "morning" or "breakfast" muffins are dipped in melted butter, and then dredged in cinnamon-sugar after they are baked. A lovely "sweet" to go along with your morning coffee or tea.


Ingredients:
Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg
1/2 cup milk (regular whole milk or buttermilk)
1/3 cup butter or margarine, melted

Topping:
1/2 cup butter or margarine, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon


Instructions:
1. Preheat oven to 350 degrees F (180 C). With cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.

2. 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.

3. 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). Fill prepared muffin cups about halfway full with batter. Bake in a 350 degree F (180 C) oven for 20 to 25 minutes or until muffins are golden.

4. Melt the 1/2 cup butter. In a shallow bowl combine the 1/2 cup sugar and the 1 tsp. cinnamon. Immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Muffins are best served warm. Store muffins at room temperature, covered.

Makes 12 standard size muffins or 24 mini size muffins.

*Note: If using a dark colored or non-stick muffin tin, bake muffins at 325 degrees F (160 C), instead of 350 degrees F (180 C).

Make-ahead tip: 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 (150 C) oven for 15 to 18 minutes.

Photograph taken by Diana Baker Woodall© 2003


Source: DianasDesserts.com
Date: May 25, 2003