Breakfast sugar and cinnamon (a.k.a. French toast) muffins
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Breakfast sugar and cinnamon (a.k.a. French toast) muffins

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 22 mini-muffins
Author CASA Veneracion

Ingredients

  • 1 tablespoon vegetable cooking oil
  • 1 and 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/3 cup butter melted
  • 1 large egg
  • 1/2 cup milk

For the crust

  • 1/4 cup butter melted
  • 1/3 cup sugar mixed with 3/4 tsp. of cinnamon

Instructions

  • Preheat the oven to 350F.
  • Lightly brush the holes of your muffin pans with vegetable oil. I used two pans with a capacity of 2 and 1/8 oz. per hole.
  • Sift the flour, sugar, baking powder, salt and nutmeg into a mixing bowl.
  • Add the egg, milk and melted butter. Stir just until moistened. Twelve strokes should do it. Yes, I counted. The batter will be lumpy. That’s how it should be.
  • Using an ice cream scoop, fill the holes of the muffin pans with the batter.
  • Bake at 350F for 12 to 20 minutes depending on the size of the holes of the muffin pans.
  • The muffins will look pale when they come out of the pan. If you did the batter right, they should be very well risen. Cool for about five minutes.
  • If you oiled the holes of the muffin pans, you can just lift out the muffins without any problem.
  • Breakfast sugar and cinnamon (a.k.a. French toast) muffins
  • Dip each muffin in the melted butter. The top AND sides for maximum deliciousness.
  • Breakfast sugar and cinnamon (a.k.a. French toast) muffins
  • Then roll in the cinnamon sugar.
  • Breakfast sugar and cinnamon (a.k.a. French toast) muffins
  • And you have your delicious sugar and cinnamon muffins.