It's snowing again - time for more comfort food.
I love Breads of all kinds, but muffins are especially wonderful, because they are so quick and easy to make.
When I was growing up, my mom worked full time and so she would cook the same items. The menu didn't vary very much.
I decided when I was married I would try all sorts of new recipes. I did. I also became a cookbook collector. Making items from this and that book.
It got so bad that I couldn't remember which recipes I had tried and which ones I hadn't. My children would ask me to make something, and I couldn't remember making it or worst yet, which book it was in.
So, I started collecting my recipes on the computer. And, it helped me keep the ones I had selected that were special and my family loved. And, I could hand them out easily when someone requested a copy. It also was easier to find keep them apart from the general cookbooks. This is one of the recipes I tried and liked.
This recipe is really good, because the muffins are moist and delicious, and with the cinnamon-sugar topping (dipped first in melted butter-it adds a wonderful touch).
I have made these for years, but ask my kids, they will tell you, they never have tasted themse.
I guess making so many different recipes did have it's drawbacks.
French Muffins – Carol Jean Brown
INGREDIENTS:
* 1 1/2 cups all-purpose flour
* 1/2 cup white sugar
* 1 1/2 teaspoons baking powder
* 1/4-teaspoon ground nutmeg
* 1/8-teaspoon salt
* 1 egg, lightly beaten
* 1/2-cup milk
* 1/3-cup butter, melted
*
* 1/4 cup white sugar
* 1/2-teaspoon ground cinnamon
* 1/3-cup butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium-mixing bowl, stir together flour, 1/2-cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes.
Meanwhile, combine 1/4-cup sugar, cinnamon when muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture.
Serve warm, if possible.
I actually found this recipe in my book and tried them a couple of weeks ago. (FYI, I don't recall ever having them before-sorry.) The muffins were so rich that we each only ate one. I don't know if you know this, but they freeze beautifully. Then I just pop it in the microwave for about 45 seconds and they taste as good as the day that I made them. The kids really liked them too. I love breakfast dishes that I can freeze and reheat in the microwave because in the mornings the kids are usually too impatient to wait for me to make something. I liked making the smaller size for the kids because I found mine to be really crumbly and the regular size muffins were too difficult for them to eat. Love you!
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