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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
1 egg |
1/2 cup milk (regular whole milk or buttermilk) |
1/3 cup butter or 1/3 cup margarine, melted |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 cup granulated sugar |
1 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 degrees. (See Note*).
2. With cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.
3. In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt.
4. Make a well in the center of the dry ingredients.
5. In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture.
6. Stir just until moistened (the batter may be lumpy).
7. Fill prepared muffin cups about halfway full with batter.
8. Bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
9. For the topping, melt the 1/2 cup butter.
10. In a shallow bowl combine the 1/2 cup sugar and the 1 teaspoons cinnamon.
11. Immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated.
12. Muffins are best served warm.
13. Store muffins at room temperature, covered.
14. *Note: If using a dark colored or non-stick muffin tin, bake muffins at 325 degrees, instead of 350 degrees.
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