Cinnamon Breakfast Muffins

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Cinnamon Breakfast Muffins

These muffins are dipped in melted butter then a yummy combination of cinnamon and sugar before serving warm as a wonderful brunch treat.

Ingredients
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup butter or margarine, melted
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, melted
Directions
  • Preheat oven to 350F. Grease twelve 2-1/2-inch muffin cups; set aside.
  • In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).
  • Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.
  • Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Dip muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins.
  • Berry Breakfast Muffins: Prepare as above, except fold 1 cup fresh berries (raspberries, blackberries, blueberries) or chopped strawberries into batter.
  • Almond-Apricot Breakfast Muffins: Prepare as above, except fold 1/2 cup chopped dried apricots, 1/4 cup sliced almonds, toasted, and 1/4 teaspoon almond extract into batter.
  • 7. Banana-Coconut Breakfast Muffins: Prepare as above, except fold 3/4 cup finely chopped banana and 1/3 cup shredded coconut into batter.
  • Toffee-Chocolate Breakfast Muffins: Prepare as above, except fold 1/3 cup toffee pieces and 1/3 cup semisweet chocolate pieces into batter.
  • Peanut Butter-Chocolate Breakfast Muffins: Prepare as above, except increase milk to 2/3 cup and whisk 1/2 cup creamy peanut butter into egg mixture. Fold 3/4 cup miniature semisweet chocolate pieces into batter.
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