But then again, I did work hard to train them up to be such good bakers, so I guess I can take some of the credit. ;-)
These wonderful daughters of mine found today's recipe in a magazine, and have turned the baking of these wonderful little muffins into an art! Whenever they bring these warm and sweet muffins to the breakfast table, sighs of ecstasy flow forth... Mmmmmmm!
French Breakfast Muffins
4 c. flour
1 1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
½ tsp. nutmeg
2 c. plus 4 Tbl. milk
12 Tbl. melted and slightly cooled butter
2 tsp. vanilla
1 c. sugar
1 tsp. cinnamon
4 Tbl. melted and slightly cooled butter
Pre-heat oven to 375 degrees. Butter the bottoms only of standard size muffin tins and set aside. (I like to use cupcake papers for easier clean-up.) Measure the flour, sugar, baking powder, salt and nutmeg into a large mixing bowl and combine with a whisk. In another bowl, beat the eggs until frothy. Blend in the milk, melted butter, and vanilla.
Make a well in the dry ingredients and pour in the liquid mixture. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into muffin tins. Bake on the center rack for 15 minutes.
Then transfer the pan to a wire rack until muffins are cool enough to handle. Before muffins lose their warmth, prepare the topping.--> Mix the sugar and cinnamon in a small bowl. Melt butter in a separate bowl. Dip the tops of the muffins in butter and then the cinnamon-sugar mixture. Serve immediately.