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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These are really French Breakfast Muffins but I call them Hatchet Muffins because it was one of my favorite blogs that brought the recipe to my attention. I had to alter her recipe as it was written for high altitude cooking (& I wanted to reduce the amounts and kinds of sugars) but man oh man are these good. Ingredients:
1 1/2 c ap flour |
1/4 + 2 t c sugar |
1/4 + 2 t c brown sugar |
1 tsp baking powder |
1/4 tsp salt (can omitt if using salted butter) |
1/4 tsp ground nutmeg |
1/2 c milk |
1 egg, beaten |
1/3 c butter, melted |
1 tsp ground cinnamon |
1/4 c sugar |
1/2 tsp good vanilla extract |
1/3 c butter, melted |
Directions:
1. Preheat oven to 400* degrees.
2. Combine first 5 ingredients.
3. Add milk, egg and 1/3 c melted butter to dry ingredients and gently mix together. Do not over mix.
4. Grease and flour muffin tins. Do not use paper muffin cups.
5. Fill 1/2 full and bake at 400 degrees for 20 minutes, or until lightly browned.
6. Remove from pan immediately and dip in melted butter + vanilla extract mixture and then roll in cinnamon sugar. Serve warm.
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