| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Muffins, Breads, Breakfast, Brunch, Tried |
28 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter or margarine,melted |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg,lightly beaten |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground nutmeg |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 2 |
tb |
Butter or margarine, melted |
INSTRUCTIONS
Source: Southern Living Magazine - March/96
Beat butter, 1/2 cup sugar, and egg at medium speed with a mixer until
creamy and well blended.
Combine flour and next 3 ingredients; add to butter mixture alternately
with milk, beginning and ending with flour mixture. Beat at low speed until
blended after each addition. Spoon into greased miniature (1 3/4-inch)
muffin pans, filling two-thirds full.
Bake at 350 degree oven for 14-16 minutes. Remove from pans immediately.
Combine 1/4 cup sugar and cinnamon. Dip tops of muffins in 2 Tbls. melted
butter and then in sugar mixture.
Yields: 28 miniature muffins or 10 regular sized muffins.
Posted to MM-Recipes Digest by SUZY <suzy@bestweb.net> on Apr 06, 1998
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