Thursday, November 13, 2008

French Toast Muffins

These are great when money is tight! The recipe uses staples you keep on hand all the time. They will need to be stored in an airtight container or I guess you could freeze some of them...they don't make it that far in our house!

1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4-1/2 tsp nutmeg
1/8 tsp salt
1 egg, lightly beaten
1/2 cup milk
1/3 cup butter, melted

Preheat oven to 350 degrees. Grease regular size muffin pan or line with liner.
Mix flour, sugar, baking powder, nutmeg, and salt. Make well in center of mixture (using the measuring cup just move it in a circle in the center of your bowl until you reach the bottom).

In a separate bowl stir the lightly beaten egg, milk, and 1/3 cup melted butter (heat and then let cool to room temp).

Place these wet ingredients into the well that you created in bowl #1. Gradually incorporate the wet and dry ingredients.

Bake in oven for 20-25 minutes (will depend on your oven but I always use the toothpick method).
Remove from oven when done and make the following items:
Bowl A. Melt 1/3 cup butter in a bowl
Bowl B. Mix 1/4 cup sugar and 1/2 tsp cinnamon
Dip either top only or all of your muffins (depends on preference) in Bowl A and then Bowl B.
Serve. Store leftovers in an airtight container to keep them moist.

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