Yum-O Muffin Recipe

I am not a big breakfast eater. Never have been. Whenever I eat a big breakfast, I always feel sluggish and full and yucky. I generally have coffee+++ and a piece of bread or a bagel or something. Occasionally, I will make breakfast for dinner, which is a big hit at our house...eggs, bacon, pancakes, etc. On holidays and long weekends, however, I do like to make something special. It usually involves an egg casserole (hubbie's fav) and some sweet bread, muffins, or coffee cake. I am a sucker for all things sweet, and pastries and cake are hard to resist! It's all really dessert dressed up for morning, right?

This weekend I wanted to try a new recipe and I found a winner! It's like muffins and doughnuts rolled into one, a perfect pairing for your favorite morning beverage. Speaking of, have you tried Celestial Seasonings Organic coffee? Yep, the tea people make coffee and it is yummy. I am a huge Starbucks fan, but I gotta say, the Celestial Seasonings Morning Thunder rocks. Grab some if you see it in the store.

Ok, here's the recipe. I found it on Horizon Organic's website:
These sweetly spiced treats taste just like freshly made doughnuts.

Yield: 12 muffins
Prep time: 25 minutes
Baking time: 20 minutes
Difficulty Level: Easy-Moderate

Muffins:

* 1/2 cup Horizon Organic® milk, whole or reduced fat
* 1 Horizon Organic egg
* 1/3 cup Horizon Organic butter, melted and cooled
* 1 teaspoon vanilla
* 1 teaspoon freshly grated orange zest, optional
* 1-1/2 cups flour
* 1/2 cup sugar
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon freshly grated nutmeg

For rolling:

* 1-1/2teaspoons ground cinnamon
* 1/2 cup sugar
* 1/2 teaspoon vanilla extract
* 1/3 cup Horizon Organic butter, melted

Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners or coat each cup with cooking spray.

In a small bowl whisk together milk, egg, butter, vanilla and orange zest until well combined. In a medium bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Gently stir in egg mixture, mixing just to combine. Batter will be lumpy and thick.

Divide batter evenly between muffin cups, filling each 1/2 full. Bake for 20 minutes until tops spring back and muffins are golden brown.

Meanwhile, melt remaining 1/3 cup butter in a small bowl. In a separate bowl combine cinnamon, sugar and vanilla. When muffins are done, remove them from the pan and allow to cool until they are easy to handle, about 5 minutes. Dip each muffin in butter, then roll in cinnamon sugar mixture. Serve while warm.