Vive la France! Muffins

This is a special time for me because Katie is finally getting to the age where she actually wants to watch my kind of movies. I'm talking old movies, period films and musicals, especially musicals! For the last 15 years I've had to watch either kids movies or sports. Lots and lots of sports. 

One time, I was so desperate to watch South Pacific that I told my 8 year old son that it was a war movie. Every half hour he would turn to me and say "When are they going to stop singing?" The next half hour he would ask "Where is the fighting?" Each time I would pull him closer to me and whisper in his ear, "Soon, real soon, just be patient." Two and a half hours of singing and an intermission, the war finally started. My son's eyes lit up as he watched the fight between the U.S. navy and the Japanese pilots. Half an hour later at it was all over. "Hey Mom, you jipped me, that was not a war movie!" 

Since then, this old movie viewing has been few and far between. One day I convinced Katie to watch the Sound of Music and Easter Parade one long, rainy weekend. I think she was feeling sorry for me but she watched them anyways and loved them. So I figure I better get my fix now before she gets in high school and she will chose hangin' with her friends instead of hangin' with Mom.

So when Les Misérables came out on video, I rented it right away and quickly planned a girls night “in” for Mom and daughter. The boys were sent down to the basement to watch hockey, basketball, soccer or wrestling (they don't care as long as they get their sports fix). Katie loved the movie so much that she memorized most of the songs and has been singing them over and over again.

In honor of the French Revolution, Jean Valjean, Fontine and Cosette here is a recipe for my Yummy French Breakfast Muffins.

Vive la France Breakfast Muffins

Muffins:

2 cups flour

2/3 cup sugar

2 ½ tsp. baking powder

½ tsp. salt

¼ tsp. nutmeg

1 tsp. cinnamon

1 egg substitute (Egg Replacer)

1 cup plus 2 T non-dairy milk (soy, rice)

6 T non-dairy margarine, melted and slighlty cooled (Earth Balance or Fleishmann’s Unsalted)

Cinnamon-Sugar Topping:

½ cup sugar

½ tsp. cinnamon

2 T non-dairy margarine, melted and slightly cooled (Earth Balance or Fleishmann’s Unsalted)

Preheat oven to 375 degrees and grease the bottom of a regular sized muffin pan. Makes 12 muffins.

In a medium bowl, mix the flour, sugar, baking powder, salt, nutmeg and cinnamon together and set aside. In another bowl, place the egg replacer, non-dairy milk, melted butter and vanilla together. Make a well in the dry ingredients and pour in the liquid mixture. Mix until well blended then spoon into the muffin cups, fill each about two-thirds full.

Bake muffins for 20 minutes. Remove from the oven and let cool for 5 minutes. While the muffins are cooling, prepare the topping. Mix the sugar and cinnamon together in a small bowl. In another bowl, melt the butter. Working one muffin at a time, quickly dip the tops of the muffins in the melted butter and then roll them in the cinnamon sugar mixture.  Roll again if you still need more topping.

These are the best when served warm!!