French Breakfast Muffins

If you grew up liking cinnamon and sugar generously sprinkled on your buttered toast, I can almost guarantee that you'll love these French breakfast muffins.

These muffin gems are dipped into melted butter and then twirled in a cinnamon sugar mix to thoroughly coat the top in a childhood favorite.

No fancy ingredients or fancy equipment needed, no special skills. The batter is heavy, almost like a play-doh consistency, and the baked muffin is on the heavy side; one would definitely not call this light and fluffy. Even though there's quite a bit of butter in the recipe, I still added a little pat to the split muffin.  Ole Sweetie-Pi, after eating the first one, said "I'm going to have another.  These are good!" 

French Breakfast Muffins
(Better Homes & Gardens)

1 1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt

1 egg
1/2 cup milk
1/3 cup butter, melted

1/4 cup butter melted

1/4 cup sugar
1/2 teaspoon ground cinnamon

In a mixing bowl combine flour, the 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 until moistened (the batter may be lumpy). Lightly grease muffin cups. Fill cups about two-thirds full with batter. Bake in a 350 degree F oven for 20 to 25 minutes or until muffins are golden.

Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm.

Makes 12 smaller-sized muffins.