French Breakfast Muffins

Sandy Hiyoto

  • 1-1/2 c. flour
  • ½ c. sugar
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. nutmeg
  • 1/8 tsp. salt
  • 1 egg
  • 1/2 c. milk
  • 1/3 c. butter, melted
  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 1/2 c. melted butter

Combine flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the dry ingredients.

In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter. Add egg mixture to flour mixture. Stir just till moistened (batter may be lumpy). Grease muffin cups lightly. Fill cups about 2/3 full with batter. Bake at 350 degrees for 20 minutes or until golden.

Combine remaining 1/2 cup sugar and cinnamon. Dip tops of hot muffins into the 1/2 cup melted butter, then into the cinnamon-sugar mixture till coated. Serve warm.

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