French Breakfast Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/3 c. butter, melted1/2 c. sugar1 egg (preferably room temperature)1 1/2 c. AP flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. nutmeg1/2 c. milkTopping1/2 c. sugar1/2 c. butter, melted1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 muffins, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. CONSUME, ENJOY, GO CRAZY!
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KRYSTI87.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 muffins, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. CONSUME, ENJOY, GO CRAZY!
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KRYSTI87.
Nutritional Info Amount Per Serving
- Calories: 243.3
- Total Fat: 13.3 g
- Cholesterol: 49.9 mg
- Sodium: 168.8 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.6 g
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