Duffins

We made these muffins this morning and they were such a hit, my boys decided the name was just not enough fun. Sharing them with our friend Miss Laura was a special treat and we hope she comes back soon for more Duffins!

Even though it was a weekend filled with disappointing football, there's nothing like a new breakfast favorite to look forward to now that we've found it! I would say this recipe is a bit labor intensive for school mornings. FABULOUS for the weekend or a brunch. Just not your best, throw it together before you run out the door to school type of muffin. The way we decided on "DUFFINS" is that the muffin taste as yummy as a doughnut! Which in our house means V-I-C-T-O-R-Y! There has never been a bad doughnut according to my boys. Check these out for a tasty treat minus the fryer and the mess!

French Breakfast Muffins (aka DUFFINS)
Colorado Cache Cookbook

• 1 1/2 cups + 2 tablespoons flour
• 3/4 cup sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup whole milk
• 1 egg, beaten
• 1/3 cup butter, melted
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup butter melted (recipe called for 1/3 cup but I found we needed more)

Preheat oven to 400. Combine first five ingredients. Add milk, egg, and 1/3 cup melted butter. Mix thoroughly. Grease mini muffin tins (the recipe called for small muffins but we LOVE mini muffins). Fill each tin 1/2 full and bake for 8-9 minutes. While baking, melt additional 1/2 cup butter and leave in a small dish that will be easy to dip each muffin into. Mix cinnamon, sugar, and vanilla together in pie plate or shallow dinner plate. When the muffins are finished, remove immediately from pan and dip in butter. Then roll in cinnamon mixture. The recipe suggests serving warm which we did but then, this afternoon, my boys said the DUFFINS were even better once they had set up a bit and the cinnamon mixture had gotten crunchy. Either way, they were a big hit and I know you will love them too!