Easy breakfast treat (Print Version)
# Ingredients:
→ Muffin Base
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup white sugar
03 -
1 1/2 teaspoons baking powder
04 -
1/4 teaspoon ground nutmeg (or allspice)
05 -
1/8 teaspoon salt
06 -
1 egg, lightly beaten
07 -
1/2 cup dairy milk (or coconut milk for dairy-free)
08 -
1/3 cup butter or coconut oil, melted
→ Cinnamon Sugar Coating
09 -
1/4 cup white sugar
10 -
1/2 teaspoon ground cinnamon
11 -
1/3 cup butter or coconut oil, melted
→ Maple Sugar Coating
12 -
Maple syrup
13 -
Confectioners' sugar (icing sugar) for dusting
# Instructions:
01 -
Preheat oven to 350°F (180°C). Grease muffin cups with cooking spray or line with paper muffin liners.
02 -
In a medium mixing bowl, stir together flour, sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture.
03 -
In a separate bowl, stir together egg, milk, and melted butter.
04 -
Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy).
05 -
Spoon batter into prepared muffin cups.
06 -
Bake for 20 to 25 minutes until golden and a toothpick inserted in center comes out clean.
07 -
In a bowl, combine cinnamon and sugar. In a separate bowl, melt butter. Dip tops of finished muffins in the melted butter, and then in the cinnamon sugar mixture.
08 -
With a toothpick, poke a few holes in muffin tops. Spoon over a good quality maple syrup. Sprinkle powdered sugar on tops.
# Notes:
01 -
For dairy free muffins with coconut milk, you may need to add about 2 tablespoons more liquid, such as water.
02 -
Choose either the cinnamon sugar coating or maple sugar coating for topping.