Caramel-Spice French Breakfast Muffins
Prep Time 20 min Total Time 50 min Servings 18
cup butter or margarine, softened
cup caramel topping or caramel apple dip (4 oz)
cups Gold Medal™ unbleached flour
teaspoons baking powder
teaspoon ground cinnamon
teaspoon ground nutmeg
cup butter or margarine
teaspoons pumpkin pie spice
Caramel topping or caramel apple dip
1. Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
2. In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice.
Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.
Credit. Recipe property of http://www.bettycrocker.com.