French Morning Muffins
I'm
back! I took a bit of a break there for a while but I'm ready to
blog again and I can't wait to share this great recipe with you.
These muffins are light and wonderfully spiced with nutmeg. While
they taste fine once completely cooled, I really recommend eating
them while they are still warm from the oven. I hope you'll give
these muffins a try and tell me what you think in the comments
section below!
Muffin
Ingredients:
1
large egg, lightly beaten
1
cup + 2 tablespoons milk
6
tablespoons unsalted butter, melted and slightly cooled
1
teaspoon vanilla
2
cups flour
2/3
cup sugar
2
½ teaspoons baking powder
½
teaspoon salt
¼
teaspoon nutmeg
Topping
Ingredients:
2
tablespoons unsalted butter, melted
½
cup sugar (scant)
½
teaspoon cinnamon
Preheat
oven to 375 degrees. Line 12 muffin cups with paper liners or butter
the muffin cups; set aside. In a small bowl combine the egg, milk,
melted butter, and vanilla; set aside. In a large bowl combine the
flour, sugar, baking powder, salt, and nutmeg. Make a well in the
center and pour in the liquid ingredients, then combine with a
wooden spoon. Evenly divide the batter between the 12 muffin cups
and bake for 15 minutes. Turn the pan 180 degrees and bake for
approximately 6 more minutes. The muffins are done when a toothpick
inserted in the center comes out clean and/or the muffins spring back
when touched. Cool on a wire rack for about five minutes. In the
meantime, combine the sugar and cinnamon in a small bowl. Dip the
top of each muffin in the melted butter and then dip it into the
cinnamon/sugar mixture. Serve while still warm.
Yields
12 muffins.
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