Shirley's Nutmeg MuffinsSubmitted by: JULIACOLLINS62
IntroductionOriginal recipe of Nutmeg Muffins Original recipe of Nutmeg Muffins
*Flour, white, 2 cup(remove)
Brown Sugar, 1.5 cup, packed(remove)
Butter, salted, 0.75 cup(remove)
*Flour, white, 1 cup(remove)
Baking Powder, 2 tsp(remove)
Nutmeg, ground, 2 tsp(remove)
Baking Soda, 0.5 tsp(remove)
Salt, 0.5 tsp(remove)
*Buttermilk, 1 cup(remove)
Egg, fresh, 2 large(remove)
Mix 2 cups flour and the brown sugar in medium sized bowl. Cut in butter with 2 knives or pastry blender until mixture resembles course corn meal. Reserve 3/4 cup of this mixture for topping the individual muffins.
Add 1 cup flour, baking soda, baking powder, salt, nutmeg to remaining mixture in bowl. Add buttermilk and slightly beaten eggs, stir until just moistened.
Spoon batter into well greased muffin tins, filling each about 1/2 full. Sprinkle each muffin with 1 and 1/2 tsp of reserved topping.
Bake until wooden toothpick comes out clean ... about 20 minuted.
Serving Size: 24 Regular muffin size
Number of Servings: 24
Recipe submitted by SparkPeople user JULIACOLLINS62.