Recipe: Caramel-Spice French Breakfast Muffins (using caramel topping)

CARAMEL-SPICE FRENCH BREAKFAST MUFFINS

FOR THE MUFFINS:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup caramel topping (plus additional for garnish)
2 eggs
3/4 cup milk
2 cups unbleached flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

FOR THE TOPPING:
3/4 cup unsalted butter
3/4 cup sugar
1 1/2 tsp pumpkin pie spice

Heat oven to 375 degrees F. Spray 18 regular size muffin cups with cooking spray.

In a large bowl, heat 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 3/4 full.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

MEANWHILE, TO MAKE THE TOPPING:
In a medium microwaveable bowl (or a small skillet), melt 3/4 cup butter on HIGH (or over LOW flame) until melted.

In small bowl, mix 3/4 cup sugar and the pumpkin pie spice.

Remove muffins from pan. Roll in melted butter and then into sugar mixture. Drizzle with caramel topping. Serve warm.

Makes 18 muffins
Source: Recipe booklet: Betty Crocker Fall Baking