This is a blog for dads. If you’re a mom you can’t read it. E-mail it to your husband or just print it (without looking at it) and leave it for him to find. (For my husband this would need to be left on the laptop or the remote control.) Again, moms: DO NOT READ THIS BLOG.
So dads, now that we’ve gotten rid of the moms, let’s talk about breakfast on Mother’s Day morning. I’m not a huge breakfast in bed fan, (the grandeur is lost when I’m cleaning crumbs out of bed that evening) but I definitely appreciate a morning where I don’t have to get everyone ready. Cooking breakfast is one easy way my kids can get in on the act too! After all, everyone can measure and stir. So here is our favorite breakfast muffin.
French Breakfast Muffins
I saw this recipe in Family Fun magazine a few months ago and since then, it has become a Sunday morning favorite.
Heat the oven to 375°. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside.
Whisk together 2 cups of flour, 2/3 cups of sugar, 2 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of nutmeg into a large mixing bowl.
In a medium-size bowl, whisk the 1 egg until it’s frothy. Blend in the 1 cup plus 2 tablespoons of milk, 6 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture.
Using a wooden spoon, mix the batter just until it’s evenly blended, then spoon it into the muffin cups, filling each about two-thirds full.
Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups.
Before the muffins lose their warmth, prepare the topping. Mix ½ cup of sugar and ½ teaspoon of cinnamon in a small bowl. Melt 2 to 3 tablespoons of butter and transfer it to a separate small bowl. Set both bowls next to the muffins.
Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you’d like more topping, roll them in the cinnamon sugar for a second time while they’re still warm. Serve immediately. Makes 12 muffins.
Moms if you read this, despite my warning, you need to act surprised when you get muffins this Sunday morning.