Hatchet Muffins
From solanaceae 15 years ago
- 20 minutes to make
- Serves 6
These are really French Breakfast Muffins but I call them Hatchet Muffins because it was one of my favorite blogs that brought the recipe to my attention. I had to alter her recipe as it was written for high altitude cooking (& I wanted to reduce the amounts and kinds of sugars) but man oh man are these good.
Ingredients
- 1 1/2 c AP flour shopping list
- 1/4 + 2 T c sugar shopping list
- 1/4 + 2 T C brown sugar shopping list
- 1 tsp baking powder shopping list
- 1/4 tsp salt (can omitt if using salted butter) shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/2 c milk shopping list
- 1 egg, beaten shopping list
- 1/3 c butter, melted shopping list
- 1 tsp ground cinnamon shopping list
- 1/4 c sugar shopping list
- 1/2 tsp good vanilla extract shopping list
- 1/3 c butter, melted shopping list
How to make it
- Preheat oven to 400* degrees.
- Combine first 5 ingredients.
- Add milk, egg and 1/3 c melted butter to dry ingredients and gently mix together. Do not over mix.
- Grease and flour muffin tins. Do not use paper muffin cups.
- Fill 1/2 full and bake at 400 degrees for 20 minutes, or until lightly browned.
- Remove from pan immediately and dip in melted butter + vanilla extract mixture and then roll in cinnamon sugar. Serve warm.
The Rating
Reviewed by 5 people-
Fantastic, I love it!
bluewaterandsand
in GAFFNEY loved it
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Beautiful through and through - can't wait to make these! Thanks so much!
lunasea
in Orlando loved it
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these look wonderful!! Yummy
jett2whit
in Union City loved it
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