Recipe
Side Dish
French Breakfast Muffins
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee shortening | ||
| 1 c. Hy-Vee granulated sugar, divided | ||
| 1 Hy-Vee large egg | ||
| 1 ½ c. Hy-Vee flour | ||
| 1 ½ tsp. baking powder | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee nutmeg | ||
| ½ c. Hy-Vee skim milk | ||
| ½ c. Hy-Vee butter, melted | ||
| 1 tsp. Hy-Vee cinnamon |
Directions
- Preheat oven to 350 degrees. Spray muffin cups with nonstick cooking spray.
- Beat together shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt and nutmeg. Stir in milk. Fill prepared muffin cups 2/3 full.
- Bake for 20 to 25 minutes.
- Meanwhile, combine 1/2 cup sugar and cinnamon in a small bowl.
- When cool enough to handle, dip muffins into melted butter. Roll muffins in cinnamon sugar.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 50mg
- Sodium: 320mg
- Total Carbohydrates: 39g
- Protein: 3g