FRENCH MORNING MUFFINS
Just great muffins to go with your cup of java in the mornings. Please note that I have only made these in the regular size muffin tins, so I'm not sure if the cooking time for mini-muffins would be the same or not.
Provided by Sassy in da South
Categories Breakfast
Time 40m
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. (See Note*).
- With cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.
- 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 or margarine. Add egg mixture to flour mixture.
- Stir just until moistened (the batter may be lumpy).
- Fill prepared muffin cups about halfway full with batter.
- Bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
- For the topping, melt the 1/2 cup butter.
- In a shallow bowl combine the 1/2 cup sugar and the 1 teaspoons cinnamon.
- Immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated.
- Muffins are best served warm.
- Store muffins at room temperature, covered.
- *Note: If using a dark colored or non-stick muffin tin, bake muffins at 325 degrees, instead of 350 degrees.
Nutrition Facts : Calories 248, Fat 13.7, SaturatedFat 8.5, Cholesterol 52.9, Sodium 171.6, Carbohydrate 29.4, Fiber 0.5, Sugar 16.8, Protein 2.6
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B'veck Thapa
b-t@yahoo.comThese muffins sound delicious! I can't wait to try them.
V-H-P-R
v-h-p-r85@aol.comI'm going to try making these muffins with raspberries instead of blueberries.
Sadaif Bashir
sadaif.b41@gmail.comI'm not a big fan of blueberries, but I think I would still like these muffins. The lemon flavor sounds amazing.
Rehmat Salam
r_salam@yahoo.comThese muffins look so good! I'm definitely going to try this recipe.
jeson roye
j_roye4@hotmail.co.ukI'm going to make these muffins for my next potluck. I think everyone will love them.
Buriro Junaid Ahmed
b-ahmed79@hotmail.comThese muffins sound perfect for a summer brunch.
Vincent Obama
obama.v@yahoo.comI love the idea of using lemon and blueberries in a muffin. It sounds like a really refreshing combination.
Florida Maasdorp
m_florida50@aol.comI'm always looking for new muffin recipes. These sound delicious!
ebrahim hamouda
e-hamouda77@gmail.comThese muffins look amazing! I can't wait to try them.
Rommy Wuhe
wr@yahoo.comI'm not a baker, but these muffins were so easy to make. I'm definitely going to try more of your recipes.
Laurie Brunson
l@yahoo.comThese muffins are so moist and fluffy. They're the perfect comfort food.
Kim Reimer
reimer.k83@gmail.comI made these muffins with raspberries instead of blueberries and they were still delicious!
Jenny wong
jenny@gmail.comThese muffins are perfect for a quick and easy breakfast or snack. They're also a great way to use up leftover blueberries.
Davi Bispo Reis
d-reis27@gmail.comI love the combination of blueberries and lemon in these muffins. They're so refreshing and flavorful.
Mdkamrul Khan224
mdkamrul@gmail.comThese muffins are so easy to make and they taste delicious! I'll definitely be making them again.
Tresa Ephreme
etresa@gmail.comI'm not a huge fan of muffins, but these were really good! The lemon flavor is subtle and not overpowering.
Breia Hess
breia7@yahoo.comThese muffins are the perfect grab-and-go breakfast or snack. They're also great for freezing, so I can always have a healthy option on hand.
Terrance Junior
j91@gmail.comI made these muffins for a brunch party and they were a huge success! Everyone loved them.
Mostafa Hashish
m-h@yahoo.comThese muffins were a hit with my family! They're so light and fluffy, and the flavor is amazing. I loved the combination of the sweet blueberries and the tangy lemon.