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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 52g Recipe makes 12 muffins) |
||
| Calories 190 | ||
| Calories from Fat 89 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 232mg | 9% | |
| Potassium 42mg | 1% | |
| Total Carbohydrate 23.2g | 7% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 10.5g | ||
| Protein 2.6g | 5% | |
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Muffins are good anytime of the day.
12 muffins
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 egg, beaten
- 1/2 cup milk
- 1/3 cup butter, melted
TOPPING
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, melted
Directions
1
Mix flour, sugar, baking powder, salt, nutmeg and allspice.2
Add egg, milk and butter.3
Stir into dry ingredients until moistened.4
Spoon into greased or paper-lined muffin cups.5
Bake at 400 degrees for 20 minutes or until done.6
For topping combine sugar and cinnamon.7
Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Gifts
Featured Reviews for This Recipe
From: ashdoes
On Jan 4, 2009
I made these this morning and they were really good. For my first batch I did as others suggested and added a few things. 1/2 cup brown sugar, cinnamon in the batter and used oil instead of butter. They are perfect, nice sweet muffin. And for the topping I dipped them in butter and then sprinkled the sugar mixture on. Really great muffin for breakfast.
From: Spock
On Nov 10, 2008
As written this recipe is okay; however, when I made this the second time I added a 1/2 tsp of cinnamon into the batter and used 1/3 cup oil instead of butter. It greatly improved the recipe.
From: Marg (CaymanDesigns)
On Jul 14, 2004
I make these muffins a lot as we love them. I usually use oil rather than butter though as it seems to help them be moister. I've found it works really good to make them the night before and store in a sealed container on the counter until morning.
From: Sherri35
On Jan 28, 2005
We enjoyed these muffins. They have a nice texture and taste, but I will add cinnamon to the batter next time I make them. I was looking for a stronger cinnamon taste.
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