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Rich Breakfast Muffins: Difference between revisions

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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 ..."
 
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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
1/2 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.


1/3 c. butter, melted <br>
1/2 c. sugar<br>
1 egg (preferably room temperature)<br>
1 1/2 c. all purpose flour<br>
1 1/2 tsp. baking powder<br>
1/2 tsp. salt<br>
1/4 tsp. nutmeg<br>
1/2 c. milk<br>
<br>
Topping (option: cut topping in half*)<br>
1/2 c. sugar<br>
1/2 c. butter, melted<br>
1 tsp. cinnamon<br>
<br>
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.


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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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