Thursday, September 27, 2012

French Breakfast Muffins

Updated and Revised January 2021

Rich but airy muffins dipped in melted butter and rolled in cinnamon sugar! It's almost like they're a cake doughnut only in a muffin format. They are so yummy! My family loves these and I hope yours will too.

Try these delicious variations:

Increase flour to 2 cups
Apple: Add 1 cup peeled, cored and diced apple
Banana: Add 1 cup mashed banana
Carrot: Add 1 cup shredded carrot
Pumpkin:  Add 1 cup cooked and mashed pumpkin or butternut squash
Sweet Potato: Add 1 cup cooked and mashed sweet potato
Zucchini: Add 1 cup shredded zucchini

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup milk
1/2 cup butter, melted
1/2 cup sugar
1-2 tsp. cinnamon

Preheat oven to 350 degrees. Put first 8 ingredients in a large bowl and mix by hand until combined.  Batter is very thick.

Spray 8 or 12 cup muffin tins with baking spray; fill muffin cups 2/3 full.  Bake 20-25 minutes or until lightly browned.

Melt 1/2 cup butter.  In a small bowl, stir together 1/2 cup sugar and 1-2 tsp cinnamon.

Swirl baked muffins in melted butter to completely coat, then roll muffins around in cinnamon sugar mixture, again to completely coat. 

Serve while warm. Muffins store well in an air-tight container for a few days, or wrap and freeze.

Yield:  8-12 muffins



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