Rich Breakfast Muffins - Revision history

Jerome at 23:24, 19 October 2024

2024-10-19T23:24:20Z

← Older revision		Revision as of 23:24, 19 October 2024
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	Posted by Ann at 5:53 PM		Posted by Ann at 5:53 PM
	From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html		From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html
			[[Category:Baked Goods]]
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Erin at 03:18, 10 March 2012

2012-03-10T03:18:16Z

← Older revision		Revision as of 03:18, 10 March 2012
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	French Breakfast Muffins		French Breakfast Muffins

	"You will have leftover melted butter and cinnamon sugar but ~~FEAR NOT~~! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."		"You will have leftover melted butter and cinnamon sugar but fear not! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."

	1/3 c. butter, melted <br>		1/3 c. butter, melted <br>

Erin at 03:17, 10 March 2012

2012-03-10T03:17:50Z

← Older revision		Revision as of 03:17, 10 March 2012
Line 3:		Line 3:
	"You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."		"You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."

	1/3 c. butter, melted		1/3 c. butter, melted <br>
	1/2 c. sugar		1/2 c. sugar<br>
	1 egg (preferably room temperature)		1 egg (preferably room temperature)<br>
	1 1/2 c. all purpose flour		1 1/2 c. all purpose flour<br>
	1 1/2 tsp. baking powder		1 1/2 tsp. baking powder<br>
	1/2 tsp. salt		1/2 tsp. salt<br>
	1/4 tsp. nutmeg		1/4 tsp. nutmeg<br>
	1/2 c. milk		1/2 c. milk<br>
			<br>
	Topping (option: cut topping in half*)		Topping (option: cut topping in half*)<br>
	1/2 c. sugar		1/2 c. sugar<br>
	1/2 c. butter, melted		1/2 c. butter, melted<br>
	1 tsp. cinnamon		1 tsp. cinnamon<br>
			<br>
	Preheat oven to 350F.		Preheat oven to 350F.<br>
			<br>
	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 minutes, or until they just start to turn a bit golden at the edges.		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 minutes, or until they just start to turn a bit golden at the edges.

Erin at 03:17, 10 March 2012

2012-03-10T03:17:12Z

← Older revision		Revision as of 03:17, 10 March 2012
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	French Breakfast Muffins		French Breakfast Muffins

	I never knew a muffin could be so exciting. So simple, yet so exciting. Am I alone in this lack of knowledge? Does everyone else on the planet know the awesomeness of a dang muffin, but forgot to fully inform me? Whatever the case, these are incredible and I really mean it. I don't know why they're "French" and I don't care; I don't why they're called "Breakfast" because a person really should eat them all day long, as far as I can tell. I just tilted my head back in ecstasy because I just had a little muffin flashback. Well, better than an acid flashback, I suppose. Anyway, eat these warm - when warm, they pretty much just melt in your mouth and it's heavenly. You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar~~, place in mouth and then think~~ "~~Thank you, Ann's friend Joan, thank you". That's all.~~		"You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."

	1/3 c. butter, melted		1/3 c. butter, melted

Erin: Created page with "French Breakfast Muffins I never knew a muffin could be so exciting. So simple, yet so exciting. Am I alone in this lack of knowledge? Does everyone else on the planet know the ..."

2012-03-10T03:15:57Z

Created page with "French Breakfast Muffins I never knew a muffin could be so exciting. So simple, yet so exciting. Am I alone in this lack of knowledge? Does everyone else on the planet know the ..."

New page

French Breakfast Muffins

I never knew a muffin could be so exciting. So simple, yet so exciting. Am I alone in this lack of knowledge? Does everyone else on the planet know the awesomeness of a dang muffin, but forgot to fully inform me? Whatever the case, these are incredible and I really mean it. I don't know why they're "French" and I don't care; I don't why they're called "Breakfast" because a person really should eat them all day long, as far as I can tell. I just tilted my head back in ecstasy because I just had a little muffin flashback. Well, better than an acid flashback, I suppose. Anyway, eat these warm - when warm, they pretty much just melt in your mouth and it's heavenly. You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar, place in mouth and then think "Thank you, Ann's friend Joan, thank you". That's all.

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

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 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 minutes, 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 (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!
Posted by Ann at 5:53 PM
From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html