French Puff Muffins

Betty Crocker Recipe (apparently, this was a recipe that they taught in home economics classes in the US in the 1970s).

YIELD: 12 muffins

INGREDIENTS

Muffin

1/3 cup butter
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg OR allspice OR cinnamon OR cardamom
1/2 cup milk
3/4 tsp vanilla extract
1/2 tsp almond extract

Topping

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

DIRECTIONS

Muffins

Heat oven to 350ºF. Line a 12 muffin cup pan with paper cupcake liners.

Mix butter, sugar and the egg thoroughly in a large bowl.

Stir in flour, baking powder, salt and spice alternately with milk.

Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until golden brown.

Topping

Mix sugar and the cinnamon and put in one bowl

Put melted butter in second bowl.

Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

FREEZER INSTRUCTIONS

Make muffins without topping. Freeze in tupperware or ziplock bags (key is to wrap well so freezer smells do not yuck up your muffins). To reuse, defrost at room temperature and warm in 350 oven for 5 minutes. Then follow directions for topping as above.

NOTES: These tasted like baked pancakes. Also very eggy. Did not like and do not recommend. 😦

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