Today's recipe was brought to my attention by one of my roommates in college, Rita. She had told me about a really good muffin recipe that her sister had made from the Better Homes and Gardens cookbook (which was the only cookbook I owned at the time). And I am a HUGE sucker for muffins. I see them as a cross between a roll and a cupcake - both things I am tickled pink to eat. Anyhow, she found it for me and we made it. It was sooooooooooooooooooooooooooo good!!! Thanks to Rita, I've been making it since.
Try it out for breakfast tomorrow. You'll be glad you did!
Here's what you'll need:
1/4 C. sugar
1/2 tsp. cinnamon
3 C. flour
1 C. sugar
3 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
2 eggs, beaten
1 C. milk
2/3 C. butter or margarine, melted
Combine the 1/4 C. sugar and the 1/2 tsp. cinnamon in a small dish and set aside.
In a bowl, combine the flour, 1 C. sugar, baking powder, nutmeg, and salt. In another bowl, whisk together the eggs, milk, and butter or margarine. Add to the flour mixture and whisk by hand only until just combined. It will still be lumpy.
Using the Pam baking spray with flour, grease muffin tins or line with paper baking cups and fill until almost full (I like mine nice and big).
(I doubled the recipe for this picture and ended up with 12 regular sized muffins and 6 Jumbo muffins)
Any unused muffin cups, fill halfway with water. Bake at 350 degrees for 20-25 minutes or until golden. Remove from oven and immediately dip the tops in 4 T. melted butter or margarine and then in the cinnamon sugar. Serve warm.