French Breakfast Muffins

I'll be honest, I don't know if this recipe is actually french. But then again, there are many recipes that claim to be french, but really aren't. The name does make them a little more intriguing than just breakfast muffins. If I saw a recipe for breakfast muffins I might look at it (mealy because I love breakfast), but French Breakfast Muffins... I definitely am more interested. I got this recipe from a friend, and as soon as I read what was in it I knew I had to try them. Let me tell you that these muffins are delicious! My friend also likes to call them doughnut hole muffins because that is what they remind her of. I am honestly not a huge fan of doughnuts, but these muffins I am huge fan of! I may or may not have eaten them for dinner last night, and lunch today (yes I know somehow I missed breakfast). I hope you enjoy them as much as I do. I think I better go eat another one right now!

French Breakfast Muffins

I like to call these “donut hole muffins,” because they taste like cake donuts.

MUFFINS

2 cups flour

2/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 large egg

1 cup plus 2 Tablespoons milk

6 Tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

CINNAMON-SUGAR TOPPING

1/2 cup sugar

1/2 teaspoon cinnamon

2 Tablespoons unsalted butter, melted and slightly cooled

Heat the oven to 375.

Butter the bottoms only of 12 standard size muffin cups and set the pan aside.

Combine dry ingredients in a large bowl.

In separate bowl, whisk egg until frothy. Blend in milk, melted butter, and vanilla.

Add wet to dry ingredients. Stir until just combined. Fill muffin cups 2/3 full.

Bake 15 minutes. Rotate pan and bake 5-7 more minutes. Transfer pan to cooling rack until muffins are cool enough to handle, about 5 minutes.

While muffins cool, prepare topping. Mix sugar and cinnamon in small bowl. Melt butter in another small bowl.

Quickly dip tops of muffins into the melted butter and then the cinnamon sugar, rolling to cover the entire top. Serve immediately.

Makes 12 muffins

Thanks Melanie for the great recipe!

Browned Butter and Sour Cream Cornbread

Those of you that know me, or who read my blog frequently might know that I have an affinity toward browned butter. I have used it in several recipes, and have always loved the results. It adds such a richness to the flavor of things. Well today when I was at work I saw this recipe and knew I had to try it! This corn bread is not too sweet. It is a perfect sweetness for spreading some honey butter or just honey on top.

Browned Butter and Sour Cream Cornbread

Ingredients

4 tablespoons unsalted butter
1 teaspoon vegetable oil
1 1/2 cups stone-ground cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 cup sour cream

Instructions

Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool.

Preheat oven to 400 degrees. Rub an 8-inch cast-iron skillet with the oil; place in oven to heat.

In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. Pour into dry ingredients, and stir just to combine, taking care not to overmix. Pour batter into skillet. Bake until golden and a toothpickinserted in the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack.

Recipe Source: Relish

Delicious Bran Muffins

I actually love bran muffins. They are hearty and filling, yet sweet and soft. I realized my love for bran muffins years ago while at one of my friend's grandmother's house in Canada. She is basically famous for her bran muffins. I can honestly say that that was the first time I had bran muffins I really enjoyed. I have since tried many many recipes, most of which were really good, but had a different flavor that I was used to or was searching for. I wanted a recipe that actually used wheat bran, not just a cereal that had bran in it. I found this recipe online and have loved it ever since!

Delicious Bran Muffins

1 1/2 cups wheat bran
1 cup buttermilk
1/2 cup butter melted
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins (optional - I opt out)


Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Recipe Source:Adapted from Allrecipes