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.


Comments

Popular Posts