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Mini Cinnamon Breakfast Muffins Recipe
|All-purpose flour||1 1⁄2 Cup (24 tbs) (Around 375 milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Baking powder||2 Teaspoon (Around 10 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground allspice||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground nutmeg||1⁄2 Teaspoon (Around 2 milliliter)|
|Egg||1 , lightly beaten|
|Milk/Skim milk||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted (Around 75 milliliter)|
Serving size: Complete recipe
Calories 1771 Calories from Fat 637
% Daily Value*
Total Fat 72 g111.4%
Saturated Fat 43.2 g215.9%
Trans Fat 0 g
Cholesterol 384 mg
Sodium 1887.8 mg78.7%
Total Carbohydrates 255 g85%
Dietary Fiber 6.1 g24.6%
Sugars 107.5 g
Protein 30 g60.5%
Vitamin A 45% Vitamin C 1.8%
Calcium 95.9% Iron 61.5%
*Based on a 2000 Calorie diet
Make a well in the center.
In another bowl, combine egg, milk and margarine, beating until well blended.
Add to dry ingredients, stirring only until moistened and blended.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 12 to 14 minutes or until muffins are done.
NOTE: For an extra delicious muffin, melt 1/4 cup (50 mL) margarine and brush over tops of warm muffins.
Mix together 1/2 tsp (2 mL) cinnamon and 2 tbsp (25 mL) sugar and sprinkle over tops.