DIXIE BREAKFAST MUFFINS

photos via tsgcookin'

If there is one thing I have repeated numerous times since finding out I was pregnant its been "I'm starving" and also "If I had a full-time job I would have been fired at least 100 times by now".  Eating healthy sort of goes out the window, even though every day I certainly THINK about eating healthy. And it's not like I have had morning sickness or really an excuse not to eat balanced, nutritious meals... its just kind weird. You want what you want. And nothing sounds more delicious than three bowls of ice cream, french fries and donuts....oh, the donuts. During my first trimester I was really, really exhausted (like, I would wake up at 8:30 and be back in bed for an hour long nap at 10:30...)  but for the past two weeks I have been feeling much more energized, and I am making the most of it, starting with these sweet breakfast muffins!   But I promise, I'm having a salad for dinner...maybe. :)

Dixie Breakfast Muffins
For the muffins:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/3 cup melted butter
1/2 cup sugar
1 egg
1/2 cup milk

For the topping:
1/2 cup sugar
1 tsp cinnamon
1/2 cup butter, melted

Directions:
Pre-heat oven to 350 degrees.  Spray muffin tin with non-stick spray. In a bowl, sift together flour, baking powder and nutmeg. Add melted butter, sugar, egg and milk. Stir until just combined. Spoon batter into muffin tin, about 3/4 of the way full. Bake 20-25 minutes or until the edges start to turn golden brown.  For the topping, mix sugar and cinnamon in a bowl. In a separate bowl melt butter. Dip cooled muffins into butter and then sprinkle with topping mixture.  Recipe makes 6-8 muffins.

photos via tsgcookin

Slightly adapted recipe: Erin at Table for Seven 

Original Recipe: Velvet Lava 

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