I was in a baking mood to day so I decided to make these for breakfast.
French Breakfast Muffins
- Here is where I got the recipe, however I made some slight changes: For the flour, I used wheat instead of white. Mainly because it was all we had, but also wheat has more protein, vitamins and minerals than white flour. It will taste slightly different than with white flour, but it’s still yummy.
- For the topping, I cut the measurements in half. It calls for 1/2 cup of sugar, 1 tsp of cinnamon and 1/2 cup melted butter. In my opinion, the sugar and butter was way too much because you are just dipping the muffins in the butter and rolling it in the cinnamon-sugar mix. If i was to go with those measurements, I would either have too much sugar on it or a lot left over.
So I only mixed about 1/4 cup of sugar with the cinnamon and about 1/4 cup of melted butter. I’m sure that reducing the measurements will make a difference in cutting calories and wasting ingredients.
Since it only takes 20 - 25 minutes to make, it’s great for breakfast or a snack.