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| August 29, 2016


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french toast muffins.

Half of our neighborhood is for sale. If you're interested in a new home, feel free to pay a visit. There is one restriction, though - you must be or have been employed in some educational profession. Teacher, professor, principal, school counselor... for whatever reason, that's our community. My family slipped through the cracks, of course, but we've always been the odd ones. Going once, going twice...!
Back on the normal people train - we have new neighbors next door (Lord help them!). Dear Old Dad caught wind that they were planning to take cookies around the neighborhood to introduce themselves, but I obviously can't let that happen. Not without giving them some goodies first, that is! (I'm sorry. Halloween was just a few sleeps ago and I'm reading Harry Potter - it's an odd frame of mind. I'm not psycho, promise.)

I came across this recipe over a year ago and have always wanted to make it, but completely forgot about it until this morning. Thankfully - I was going to make caramels instead. Muffins are much, much easier.

The mere existence of this recipe blows my mind. If you've heard of FoodGawker.com, these little guys are the second most popular dessert/baked item... ever. It clocks at a whopping 20,000 favorites and nearly 750,000 views. What. The only thing that tops it is the New York Times chocolate chip cookie recipe. However, the woman who posted the recipe has been absent from the internet blogging scene for over ten years. I honestly don't know how these things come to be.

It was clearly time to give these muffins a whirl. The best part is that you don't use a mixer, and it makes 9 muffins. No more, no less. And if you've been following my blog, you know how I feel about eating a whole dozen of anything... it's a love/hate relationship. Sooo if you have less than 12 muffins to start with, you can't feel bad about eating them all! Right? Absolutely.

The original recipe calls for greasing a muffin tin instead of using liners. Likewise, it suggests dunking the entire muffin in butter and tossing the whole thing with cinnamon and sugar. Okay, yes. That sounds amazing. But also a pain if you're feeling especially lazy like I was this morning.

Instead, grab those liners. If you sprinkle the batter with the cinnamon sugar mixture before baking, you'll get even more of the sweet goodness in the muffin without all of the extra effort. (Okay, it's really not that much effort. I just like cupcake liners... it's less of a mess.) Further, if you want to get super fancy, you can use a spoon or a smaller cookie scoop to layer the batter and sprinkle the cinnamon mixture in-between... giving you wonderful ribbons of sugary cinnamon goodness in each bite.

The thing that gives these that "french toast" taste is the nutmeg in the batter. If you're not a fan and would rather substitute cinnamon, go for it. It's hard to mess up something this simple.

I was finished mixing the batter and prepping for baking before the oven completed preheating. The longest step was quite seriously the waiting - staring into the oven and hoping they tasted just as wonderful as the rest of the world claims.

They do.

French Toast Muffins

1½ cups all purpose flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup milk
⅓ cup butter, melted
1 egg, room temperature

½ cup butter, melted
½ cup sugar
1 teaspoon cinnamon

1. Preheat oven to 350 degrees. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins.

2. Scoop batter into a lined muffin tin, layering with cinnamon sugar topping if desired (do not add butter). Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

3. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar. Serves 9.

Source: Velvet Lava Cafe

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