Monday, 11 January 2010

French Breakfast Muffins


This is a great, simple muffin that is VERY similar to the Mandarin Orange Breakfast Bites that I've previously posted ... except that this recipe doesn't have the mandarin oranges. So if you're not a fan of that citrus, try these out. My kids inhaled these in their morning snack today. I also love the fact that this recipe doesn't make a tonne of muffins. Just 8 smaller muffins which are perfect for kids or a light snack.


1/3 cup butter, melted
1/2 cup sugar
1 egg (preferably at room temperature)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk

Topping
1/8 cup sugar
1/4 tsp cinnamon
3 tbsp butter, melted

Preheat oven to 350F.
In a medium bowl, sift together all dry ingredients.
In another medium bowl, mix together wet ingredients. Add dry ingredients to wet ingredients and stir until just combined but still a bit lumpy. Don't overmix. Batter will be thick.

Scoop batter into muffin tins (I use a large melon baller) that have been either sprayed with non-stick cooking spray or have muffin papers in them.

Bake for 20-25 minutes or until they start to get golden and a toothpick inserted into the centre comes out clean.

Make the topping: Mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip each warm muffin into the melted butter, then in the cinnamon sugar (roll the top of each muffin around in each bowl to ensure that you get lots of cinnamon sugar on each muffin top).
Note: The original muffin recipe is from foodgawker.com but I have substantially reduced the cinnamon sugar mixture because there was way too much wasted at the end of making these muffins.

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