for a recipe to add to your next Sunday Brunch? Don’t miss this amazing recipe for
French Toast Breakfast Muffins shared
by Marvelous Mitsie from the Yarmouth Seaside Red Hatters Chapter (Nova Scotia,
Toast Breakfast Muffins
1/3 cup butter, melted
1/2 cup sugar
1 egg (preferably room temperature)
1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
Topping (option: cut topping in half *)
1/2 cup sugar
1/2 cup butter, melted
1 teaspoon cinnamon
Preheat oven to 350F.
In a med-large bowl, sift together all dry
Add wet ingredients, stir just until combined, but still a bit lumpy.
Do NOT overmix; overmixing will ruin texture of finished muffins.
Scoop batter into muffin tins that have sprayed with cooking spray (I used
With large spoon = 10 med/large muffins
Bake 20-25 mins, or until they start to turn a bit golden at the edges.
Mini muffins take about 20 minutes.
For the topping, mix sugar & cinnamon in
Place melted butter in another small bowl.
Dip warm muffins in melted butter (you can dip just the top, but it's even
tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.
*May have left-over topping; the extra topping can be used for dipping, while eating
the muffins. (and they're delicious doing this!!)
Mitsie also shared a Chocolate
Marbled Muffins recipe and a Spicy
Apple Muffins recipe in the same post on our Members-only Queens and Members discussion board. You can access these recipes and
more when you become a Supporting Member of the Red Hat Society.