These are Beanie’s favorite thing to eat at the moment. What’s not to love about a cinnamon topped egg-y muffin? I mean really? I made a batch of them Saturday morning and they were gone by lunch. Usually I double this recipe, so feel free- as is, it make 12 muffins.
Preheat oven to 350 degrees, and get out your muffin tins. Line tins with cute cupcake papers- Bean and Abby fight over this job, and what good is fun in the kitchen with mom without siblings kicking and biting each other? If you don’t have cute cupcake liners, fine, use your ugly white ones you got at Safeway. I suppose they’ll work. You can also skip the liners and go with nekkid muffins- if you go this route, spray your tins with vegetable spray.
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fresh nutmeg
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 egg
- 1/3 cup unsalted butter, melted
- 1/2 cup milk.
Sift dry ingredients together, pour wet ingredients together. Stir. Not rocket science. It will be lumpy, it also does not matter that it is lumpy. Fill prepped muffin tins and bake at 350 for 20-25 minutes. Less, if you are using mini muffin tins.
Meanwhile, back at the ranch…
- Melt 1/4 cup butter, set aside
- In a bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon.
When you pull your hot toasty muffins from the oven, while they are still hot and toasty, de-pan them and dip tops into butter, then sugar mixure. As they then cool, this makes the awesomest awesome crust on the tops. Ta-Da! The End. Now go cook. Return and report.