French Muffins

Carey Stickfort

Servings: 8

Ingredients

• powdered sugar for dusting
• 6 entire English muffins, sliced
• 2 TBSP water
• 1/8 TSP nutmeg
• 2 TBSP butter, melted
• 1 TSP cornstarch
• 1/2 TSP orange peel, grated
• 1 pint fresh berries, pureed
• 4 eggs

1. Beat eggs with water and nutmeg. Dip muffins in egg mixture. Heat butter in skillet. Place muffin halves in skillet, brown both sides, 2 to 3 minutes per side. Transfer muffins to serving platter, keep warm.
2. FOR THE STRAWBERRY SAUCE: In a small saucepan, combine sugar, cornstarch, orange peel and berries. Cook over medium heat until slightly thickened and clear. Serve warm over muffins that have been dusted with powdered sugar.