Swedish Breakfast Muffins

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Swedish  Breakfast Muffins

 

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 teaspoon cardamom

1/4 cup butter or margarine, melted

 

In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and

salt. Make a well in the center of the dry ingredients.

In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or

margarine. Add egg mixture to flour mixture. Stir just until moistened (the

batter may be lumpy). Lightly grease muffin cups. Fill cups about two-thirds

full with batter. Bake in a 350 degree oven for 20 to 25 minutes or until

muffins are golden.

Meanwhile, in a shallow bowl combine the 1/4 cup sugar, cardamom  and cinnamon.

Immediately dip tops of hot muffins into the 1/4 cup melted butter or

margarine,  then into the cinnamon-sugar mixture until coated. Serve warm. Makes

12 muffins.

Tip: Bake muffins as directed. Cool completely. Place muffins in freezer

containers or bags and freeze for up to 1 month. To reheat, wrap frozen muffins

in heavy foil. Heat in a 300 degree oven for 15 to 18 minutes