Rich Breakfast Muffins: Difference between revisions
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"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> | ||
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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> | ||
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Preheat oven to 350F. | Preheat oven to 350F.<br> | ||
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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. | ||