When our children were little, and my Dad came for a visit he would buy them “Breakfast Treats” at least once during his visit. The “Breakfast Treats” were donuts. He is an early riser so he would be up before anyone else and he would take off to choose the treats, making sure that he got all the favorites. As long as there were glazed donuts and donuts with sprinkles for the kids, I don’t think anyone really cared what he brought back.
In between visits we make do with homemade breakfast treats. Breakfast treats of any kind are not regular items here, so when they appear they are very much appreciated. The following muffin recipe is among the favorites, especially for my son. They make me think of donut holes only better. When they’re hot out of the oven you dip them in butter and then roll them in a cinnamon sugar mixture. It’s hard not to pop them in your mouth as your doing this.
When I woke up this morning I realized that we would be taking our son back to college a week from today. This week I’ll try to make as many of his favorites as possible. He says the University dining service just isn’t the same. Imagine that!
This muffin recipe has been around even longer than I have been. It goes by many different names. The two that I’ve heard most often are French Breakfast Puffs, and Sugar and Spice muffins. While I don’t know this for sure I doubt the French eat anything like this, so I call mine Sugar and Spice Mini Muffins. They can be made as 36 mini muffins or 12 standard size muffins.
Sugar and Spice Mini Muffins
1 3/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/3 c. vegetable oil
3/4 c. sugar
3/4 c. milk
2/3 c. melted butter
3/4 c. sugar
1 t. cinnamon
Preheat the oven to 350 degrees. Spray muffin cups with cooking spray.
Whisk together the first five ingredients in a mixing bowl. With a whisk beat together the sugar, oil, egg, and milk in a seperate bowl. Add the wet ingredients to the dry ingredients blending well.
Divide the mixture evenly between 36 mini muffin wells, or 12 standard size muffin wells.
Bake for 12 – 15 minutes.
While the muffins are baking melt the butter for the topping in one bowl and set aside. Mix together the cinnamon and sugar mixture and set aside. When the muffins are baked remove from the pans while they’re still hot and dip each one in the butter, and then roll in the sugar.