French Breakfast Muffins - MI Coop Kitchen

Ingredients

• 1/3 cup shortening
• 1/2 cup sugar
• 1 egg
• 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
• separately– 1/2 cup sugar mixed with 1 teaspoon cinnamon and 1/2 cup melted butter
• All ingredients work best at room temperature.
• Pre-heat oven to 350 degrees.
• Mix the shortening and sugar until fluffy then add egg.
• Sift the dry ingredients together.
• Alternate mixing the dry ingredients with the milk, starting with the dry.
• Grease and flour a 9” round baking pan or 12 cup muffin tin. These are usually made in the former so the following instructions will be for the 9” round pan.
• Pour the batter into the prepared pan. The batter will be a bit stiff. Smooth as best as you can since the batter doesn’t really spread that much while it bakes.
• Bake for 20-25 minutes. 15-20 minutes for muffin tins.
• Let cool briefly in the pan then finish cooling on a rack.
• Cut into six wedges. Dip each wedge into the melted butter then into the sugar and cinnamon mix.
• This recipe converts well to non-dairy, if coconut milk is the alternative.
• Breakfast