French Muffins by Angela Daley

Bake: 25 minutes
Oven: 350ºF
Cool: 10 minutes
Makes: 12 servings

Muffin Mix:
1 ½ cup whole wheat flour (can use all white)
1 cup white flour
2 ½ teaspoon Baking Powder
½ teaspoon Salt
1/3 cup Sugar
½ cup Butter, melted (for allergies, use dairy-free margarine)
1 cup milk (I've used goat milk as a substitute for my allergic kid :-)
2 Eggs (I've used Ener-G Egg Replacer as a substitute)

Topping:
½ cup butter, melted in a bowl (again, you may use dairy-free margarine)
2 tablespoons sugar
1 teaspoon cinnamon

DIRECTIONS:

1. Spray muffin pan with Pam.
2. Mix dry ingredients together, except 2 T sugar & 1 t Cinnamon.
   
3. Mix wet ingredients together.
   
4. Combine the dry and wet ingredients and fold together just until moistened.
5. Using a large ice cream scoop divide batter into pan
6. Bake convbake 350ºF X 25 minutes
7. Put 1/2 cup melted butter into a serving dish
8. Mix 2 T sugar and 1 teaspoon cinnamon in another serving dish.
9. Dip in melted butter, then sugar/cinnamon and enjoy!