Recipe of the Week: Cinnamon Muffins

Here's something a little sweet for breakfast: Cinnamon Muffins (from BHG). Whether your a parent or a kid, breakfast is the most important meal of the day. But sometimes, due to lack of time, resources, or out of the force of habit, we end up having the same breakfast foods over and over. I don't know about everyone else, but for me, even the the greatest hot breakfast in the world could get old if I had to eat it every day.

The great thing about muffins is that they come in a variety of flavors, and if you're making them for just one or two people, an entire batch can last for two or three days. It's also great because you can make them the night before, and then grab a couple on your way out if you're in a hurry.

These Cinnamon Muffins are sure to please, and I think we can all agree that it's a step up from cinnamon toast (though I love a slice of that in the morning as well).

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg
1/2 cup milk
1/3 cup butter or margarine, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted

Directions
1. Preheat oven to 350F. Grease twelve 2-1/2-inch muffin cups; set aside.

2. In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).

3. Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.

4. Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Dip muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins.