Breakfast Muffins
- Portion size 12 servings
- Credits : Ida Adams
Ingredients
Method
Stir together to flour, baking powder, salt & nutmeg. Set aside. In another bowl, blend the sugar and melted butter together. Let the butter cool to room temperature. Add the milk, egg and shredded apples to the butter and sugar mixture. Stir together the flour, baking powder, salt, and nutmeg. Then mix in the dry ingredients you've set aside. Fill well-greased muffin tins, 2/3 full with batter. Bake at 400 degrees F for 20 to 25 minutes. Let the muffins cool in the tins for 10 minutes and then turn them out.Additional topping for baked muffins: 1/2 stick melted butter (1/4 pound, 1/8 pound) 1/2 cup sugar 1 tsp. cinnamon Use a whole stick if you realy want to be sinfull. It's wonderful. Melt the butter and pour it into a shallow bowl. Mix the sugar and cinnamon together in another shallow bowl. Roll the fresh muffins in the melted butter and then in the sugar and cinnamon mixture.
