French Breakfast Muffins-Lowest Calories of All These Listed!
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 1 1⁄2 cups flour
- 2 tablespoons flour
- 2 teaspoons baking powder
- 3⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup milk
- 1 egg, beaten
- 1⁄3 cup butter, melted
- 1 teaspoon ground cinnamon
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla
- 1⁄3 cup butter, melted
directions
- Combine first five ingredients. Add milk, egg, and 1/3 cup melted butter. Mix well.
- Grease and flour small muffin tins. Fill 1/2 full.
- Bake at 400* for 20 minutes or until lightly browned. Remove from pan immediately.
- Dip in remaining 1/3 cup melted butter and in the mixture of the sugar, cinnamon, and vanilla. Serve warm.
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Reviews
-
I made this recipe from the Colorado Cache cookbook back in 1995. I remember loving the muffins but didn't remember which cookbook they came from, so I was pleased to see this recipe! I made them again for a house full of girls at a sleepover and they all remarked on how unique they were. The batter is a little thicker than some muffins, and they have a biscuit type outside. Inside they are nice and soft so don't worry. I used about half the butter for the topping, and that was plenty. Half of the cinnamon sugar mixture also would have been enough. Thanks for sharing!
RECIPE SUBMITTED BY
Hi. I live in a beautiful mountain town in Northern Utah. I live with my husband and two very spoiled dogs, that are like our kids. My REAL kids are just now out of the house and sometimes it is a bit lonely! This empty nest thing has led me on a trek to restart cooking on a regular basis for just the two of us, and found Recipe Zaar to be the perfect place to start finding wonderful recipes submitted by real people, like me. I need easy, lower calorie, (since I have lost and kept off 52 lbs. since last March! Yeah! If you have that same need, Z mail me and I will share with you how I have done it the safe natural way. No sales pitch, just counting calories, but I have a great way that works!) dinner and dessert ideas. So far I have not been disappointed. Thanks to all of you cooks for sharing your ideas and talents. Keep them coming! Sue