M is for Mother’s Day Muffins

Mmmmm Mother’s Day Muffins!! Simple, relaxing and delicious just how I like my Mother’s Days. Like most mums, I don’t need fancy gifts or extravagant gestures to know how much my family loves me. Just spending time together as a family and being made to feel special (with some yummy food thrown in) is enough.

To that end I would be very happy (hint hint!) if I woke to a freshly made batch of these French Morning Muffins. Perhaps if hubby knows that Bear and Bee have already made them and how good they are he will enlist the girls help to make them for Mother’s Day breakfast this year. Teamed with a fresh fruit salad and creamy Greek-style yoghurt they would make a delicious start to the day.

May I suggest you leave a copy of the recipe card on the dinner table to give your family a hint?

French Morning Muffins – recipe originally from Spoonful
Makes 12

Ingredients

Muffins
2 cups self-raising flour
2/3 cup caster sugar
¼ teaspoon nutmeg
1 large egg
1 cup plus 2 tablespoons milk
85 grams unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

Cinnamon sugar topping
½ cup caster sugar
½ teaspoon cinnamon
2 tablespoons unsalted butter, melted and slightly cooled

Method

Preheat the oven to 190 degrees Celsius.

Line a standard 12 hole muffin tray with paper cases. This is a great activity for even the youngest children to help with.

Measure the flour, sugar and nutmeg into a large mixing bowl and stir to combine. (Tip: Grated fresh whole nutmeg tastes so much better than the nutmeg powder but it can be tricky to do. It’s also good for children to see spices in their whole forms and not just powered.)

In a small bowl, lightly beat the egg.

Add in the milk, melted butter and vanilla. Mix well.

Make a well in the centre of the flour mix and pour in the egg mix.

Use wooden spoon to gently mix the muffin batter until evenly combined. Be careful not to over mix or the muffins may be tough.

Fill the paper cases until about two-thirds full.

Bake the muffins for 15 to 20 minutes or until golden brown.

Meanwhile mix the sugar and cinnamon for the topping in a small bowl. Place the melted butter in another small bowl.

Transfer the muffins to a cooling rack to cool just until you can handle them.

While they are still warm, brush the tops of the muffins with melted butter and then dip them in the cinnamon sugar mix.

Have a very Happy (and Restful) Mother’s Day.

This blog was written by Maree Mortimer from Three Foot Cooks, thanks so much for sharing your recipe for Mother’s Day Muffins us Maree.  You can find other posts Maree has written for us HERE.