CARAMEL-SPICE FRENCH BREAKFAST MUFFINS
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Merry Graham from Newhall, CA
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 260, Carbohydrate 31 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 19 g, TransFat 1/2 g
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