Cinnamon Puffs

Jim Franco
A pinch of nutmeg perfumes the muffin and complements the cinnamon sugar on top. To reheat, wrap muffins loosely in aluminum foil, and bake at 350° for 5 to 10 minutes. Prep: 10 minutes, Bake: 20 minutes.

Yield:

Makes 12 muffins

Recipe from


Ingredients

3 cups all-purpose flour
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
2 large eggs, lightly beaten
1 1/4 cups milk
1/3 cup butter plus 1/4 cup butter, melted and divided
1/2 teaspoon ground cinnamon

Preparation

1. Preheat oven to 350°. Whisk together flour, 1 cup sugar, baking powder, nutmeg, and salt in a large bowl. Make a well in center of dry ingredients.

2. Combine eggs, milk, and 1/3 cup melted butter in a small bowl. Pour mixture into well of dry ingredients, stirring just until moistened. (Batter may be lumpy.) Spoon into lightly greased muffin cups, filling three-fourths full.

3. Bake at 350° for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

4. Combine remaining 1/4 cup sugar and cinnamon in a small, shallow bowl. Let muffins cool just enough to handle; dip tops of hot muffins into remaining 1/4 cup melted butter, then into sugar mixture until coated. Serve warm.

Note:

P.J. Hamel & Susan Reid,

November 2005