French Morning Muffins - cooking recipe

Ingredients

Muffins
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg
1/2 cup milk (regular whole milk or buttermilk)
1/3 cup butter or 1/3 cup margarine, melted
Topping
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Preparation

Preheat oven to 350 degrees. (See Note*).
With cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.
In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt.
Make a well in the center of the dry ingredients.
In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture.
Stir just until moistened (the batter may be lumpy).
Fill prepared muffin cups about halfway full with batter.
Bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
For the topping, melt the 1/2 cup butter.
In a shallow bowl combine the 1/2 cup sugar and the 1 teaspoons cinnamon.
Immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated.
Muffins are best served warm.
Store muffins at room temperature, covered.
*Note: If using a dark colored or non-stick muffin tin, bake muffins at 325 degrees, instead of 350 degrees.