French Morning Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• Preheat oven to 350 degrees. (See Note*).
• With cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.
• In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt.
• Make a well in the center of the dry ingredients.
• In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture.
• Stir just until moistened (the batter may be lumpy).
• Fill prepared muffin cups about halfway full with batter.
• Bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
• For the topping, melt the 1/2 cup butter.
• In a shallow bowl combine the 1/2 cup sugar and the 1 teaspoons cinnamon.
• Immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated.
• Muffins are best served warm.
• Store muffins at room temperature, covered.
• *Note: If using a dark colored or non-stick muffin tin, bake muffins at 325 degrees, instead of 350 degrees.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
• In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
• Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
• To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
• Dip the warm muffins in the butter, coating thoroughly.
• Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!