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Caramel-Spice French Breakfast Muffins
Caramel-Spice French Breakfast Muffins
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Prep Time:
20 minutes
Total Time:
50 minutes
"Fall Baking Recipe Contest Winner 2010 by Merry Graham"
Ingredients:
  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 cup caramel topping or caramel apple dip (4 oz)
  • 2 eggs
  • 3/4 cup milk
  • 2 cups Gold Medal™ unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup butter or margarine
  • 3/4 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • Caramel topping or caramel apple dip
Instructions:
  • Preheat oven to 375°F and generously coat 18 regular-size muffin cups with cooking spray.
  • Beat together 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, eggs, and milk in a large bowl using an electric mixer on low speed until mixture appears slightly curdled. Gently fold in the rest of the muffin ingredients until just moistened. Fill muffin cups 2/3 full.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes. While cooling, melt 3/4 cup of butter in a medium microwavable bowl. In a small bowl, combine 3/4 cup sugar and pumpkin pie spice. Remove muffins from pan, dip in melted butter, then coat with sugar mixture. Finally, drizzle with caramel topping and serve warm.

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