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Breakfast Muffins Recipe

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This recipe for Breakfast Muffins, by , is from The Stalcup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marietta Stalcup
Added: Friday, December 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 Tb. unsalted butter, melted, plus more for pan
1-3/4 cups all-purpose flour
1 Tb. baking powder
1-1/4 tsp. ground cinnamon
1/4 tsp. salt
1/2 vanilla bean, split and scraped
2/3 cup sugar
2/3 cup milk, room temperature
1 large egg, room temperature
1-1/4 cup fruit, such as blueberries, raspberries, strawberries, or peaches
Streusel, if desired.

Streusel Ingredients:
5 Tb. unsalted butter, melted
2/3 cup all-purpose flour
1/3 cup confectioner's sugar
1/4 tsp. ground cinnamon
Pinch of salt

Directions:
Directions:
Preheat oven to 400. Butter a standard muffin tin (or use muffing tin liners). Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.

In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk and egg; whisk to combine. Fold butter mixture and fruit into flour mixer; use no more than 10 strokes.

Spoon 1/4 cup batter into each prepared cup; press 2 Tb. stressed on top of each. Bake until tops are golden, 15-17 minutes. Remove from oven; let cool in pan 15-20 minutes before transferring to a wire rack. Serve warm or at room temperature.

For Streusel:
Combine all ingredients in a medium bowl; and mix with your fingers until mixture is moist and crumbly.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great basic recipe that can be modified in many ways. Add nuts if you like.

 

 

 

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