Two days ago I was oblivious to the world of Pintrest. After a girlfriend of mine came home from her MOPS group with a story about winning a "best food" title for the Buffalo Chicken Potato Casserole she brought I had to have it. Ashley is, after all, an excellent cook.
She told me to pass the recipe all I would need to do is text her my email and she would invite me to join Pintrest.
My review of this website: At this current moment I feel like I should personally drive over and kiss her face for offering up joining the website I am that grateful. I don't want to scare her too badly so I'll just send Ashley a nice thank you note and a promise to make her some of these muffins.
THESE. MUFFINS. ARE. THE. BOMB.
Sorry I guess my '90s slang has just flared up.
Without further adieu here is the recipe. *side note* I was able to whip them up since I had all the ingredients on hand (I love to bake). This my dears are food for the soul. Enjoy :)
French Breakfast Muffins
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't over mix. 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 muffins, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. CONSUME, ENJOY, GO CRAZY!
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't over mix. 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 muffins, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. CONSUME, ENJOY, GO CRAZY!
For credit and original recipe just click HERE
I have a Pinterest account, but I've yet to start pinning. Those muffins look yum!
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