Planning ahead is the only way I can function at breakfast, especially when there’s company expecting a meal.
These simple muffins are a snap to put together in the morning, even when I’m not quite with it, and taste great.
They go wonderfully well with scrambled eggs or egg casserole, either at breakfast or for an easy and cheap supper.
I often double the recipe so we have enough for another meal.
Cinnamon Topped Muffins
Mix together: 1 3/4 cup flour, 1/4 cup sugar, 2 1/2 tsp. baking powder, 3/4 tsp. salt. Set aside.
Combine 1 well-beaten egg, 1cup milk, and 1/3 cup oil.
Add the wet ingredients to the dry ingredients. Stir just until moistened. Drop in greased muffin tins and bake at 400 degrees for 20-25 minutes.
While muffins are baking, melt 3 Tbsp. butter in a shallow container and set aside.
In another shallow container combine 1/2 cup sugar and 1 1/2 tsp. cinnamon.
When the mufins are done, remove them from the muffin tins and quickly dip the tops in the melted butter and then in the cinnamon-sugar mixture.
Makes about 1 dozen.