1/3 Photos of French Breakfast Muffins
This was taken from Better Homes and Gardens. The nutmeg gives a taste that is definitely for breakfast (not necessarily the best for dessert). These go GREAT with sausage and eggs! They are best served warm with breakfast. If you want to make them ahead of time, let them cool completely. Then place muffins in freezer containers or bags and freeze for up to 1 month. To reheat, wrap frozen muffins in heavy foil. Heat in a 300 degree F oven for 15 to 18 minutes.
My Private Note
Units: US | Metric
- 1In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients.
- 2In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine.
- 3Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy).
- 4Lightly grease muffin cups. (It's easier to dip muffins if they are NOT in the paper liners) Fill cups about two-thirds full with batter.
- 5Bake in a 350°F oven for 20 to 25 minutes or until muffins are golden.
- 6In a bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm.
Browse Our Top Muffins Recipes
Nutritional Facts for French Breakfast Muffins
Serving Size: 1 (653 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 237.1
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 7.2 g
- Cholesterol 48.7 mg
- Sodium 191.6 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 0.5 g
- Sugars 15.0 g
- Protein 3.0 g