French Breakfast Muffins

French Breakfast Muffins~*~Sandy~*~

1 1/2 cups plus 2 T flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1 egg, beaten
1/3 cup butter, melted
1 tsp ground cinnamon
1/2 cup sugar
1/2 tsp vanilla extract
1/3 cup butter, melted

Combine first five ingredients. Add milk, egg and 1/3 cup melted butter. Mix thoroughly. Grease and flour small muffin tins. Fill 1/2 full and bake at 400º for 15 minutes or until lightly browned. Remove from pan immediately and dip in remaining 1/3 cup melted butter and roll in a mixture of the sugar, cinnamon and vanilla. Serve warm.

Makes 24 mini-muffins

Note:  Only fill the muffin tin halfway, so that the muffins don’t develop a “crownâ€. Start checking for doneness at about 12 minutes (original recipe says 20 minutes, but there’s no way!). These are excellent cold!!!
Tyne’s Notes: I made these for a brunch not too long ago. They are really good! Anyway, I froze them without the glaze and then thawed them out the morning of the brunch, warmed them and then dipped them in the glaze. They were perfect!