Mom's French Breakfast Muffins

Just look at that deliciousness.  These were always a favorite of mine growing up because really, who doesn't love baked goods dipped in melted butter and rolled in a cinnamon/sugar mix?!  It's 10pm and my mouth waters just thinking about them.

I think the best part of these breakfast muffins is that they really don't take very long to make, and don't require a ton of ingredients.  One Saturday morning that Bobby had the day off, I woke up to take out Gus and left him sleeping.  I started thinking about something yummy I could make us for breakfast since he has Saturday mornings off so rarely.  Pair them with a delicious cup of coffee and YUM.  Talk about a great start to the weekend.

Mom's French Breakfast Muffins

• 1.5 cup and 2 Tbs flour
• 2 tsp baking powder
• 1/4 tsp nutmeg
• 3/4 cup sugar
• 1/3 cup melted butter
• 1/2 cup milk
• 1 egg, beaten

Cinnamon/Sugar Mix

• 1/2 cup sugar
• 2 Tbs brown sugar
• 2 tsp cinnamon
• 1/2 tsp vanilla

Pre-heat the oven to 400.  Combine flour, baking powder, nutmeg and sugar in a large mixing bowl.  In a smaller bowl, combine the melted butter, milk and egg.  Mix the wet ingredients into the dry ingredients thoroughly.  Grease and flour a muffin pan (don't skip this! I made that mistake the first few times I tried to make these!).  Fill them each about half full.  Bake about 20 minutes, and then remove them from the muffin pan right away.

Some of the muffins may have a little excess flour on the bottom--use a butter knife and scrape this off very carefully.  I've learned through trial and error that because you're going to dunk them in melted butter, if there's extra flour on the bottom it absorbs all the butter quickly and makes the bottoms mushy.

Melt about a half cup of butter (more if you need it).  Mix the sugar, brown sugar and vanilla into a small bowl (but one that is large enough to roll the muffin in).  You may want to use a small whisk to make sure the vanilla doesn't clump the sugar.  Then one by one, dunk the muffins into the melted butter (I usually use a small saucepan and keep it on the burner set to Low).  I recommend using a slotted spoon to remove the muffin so it drips off excess butter before rolling it in the sugar/cinnamon mixture.  Serve immediately!