CARAMEL-SPICE FRENCH BREAKFAST MUFFINS

Caramel-Spice French Breakfast Muffins image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Merry Graham from Newhall, CA

Provided by By Betty Crocker Kitchens

Time 50m

Yield 18

Number Of Ingredients 14

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

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