Tuesday, March 4, 2014

French Cinnamon Breakfast & Lemon Blueberry Muffins recipes

I made these for a MWR bake sale, my little monsters LOVED them and they were a top seller the next day.

FRENCH BREAKFAST MUFFINS
 


MUFFIN:
- 1 1/2 cups all-purpose flour
-
- 1 1/2 tsps baking powder
- 1/8 tsp salt
- 1/3 cup butter, melted
- 1/2 cup milk
 
TOPPING:
- 1/4 cup white sugar
- 1/2 tsp ground cinnamon
- 1/3 cup melted butter
 
Preheat your oven to 350 degrees F. In a medium mixing bowl, stir together flour, sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and the melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
 
Bake for 20 to 25 minutes. Meanwhile, combine the set aside sugar and cinnamon. When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

LEMON BLUEBERRY MUFFINS


MUFFIN:
- 2 cups + 1 tbsp all purpose flour

- 3/4 cup sugar
- 1/2 tsp baking soda
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 1 cup creme fraiche
- 2 tbsps milk
- 2 tbsps lemon juice
- 1/4 cup canola oil
- 1 egg
- zest of 1/2 a lemon
- 1 tsp lemon extract
- 1 1/2 cup fresh blueberries

 
TOPPING:
- 1/2 tbsp butter, cold
- 2 tbsps sugar
- 1 1/2 tbsps flour
-1/2 tsp lemon zest
 
Preheat your oven to 400 degrees F. Mix the topping ingredients together, cutting in the butter with a pastry cutter or a fork until its crumbly and set aside.

Toss blueberries with 1 tablespoon of flour to coat. Mix dry ingredients in a large bowl. Combine the creme fraiche, milk, oil, egg and extract together. Pour the wet mixture into the dry, stir, add the lemon juice and continue to mix until the dough comes together. Fold in the blueberries.

Spoon the batter into the prepared muffin tin, sprinkle with topping and bake in your  preheated oven for 20-25 minutes.

 

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