Do you like cake doughnuts?
If so, these muffins will satisfy your cravings.
Nutmeg-gy (not a word, I know...
but, I like it, don't you?) and Sweet ~
Satisfyingly filling and yummy...a great start to the day,
or a perfect mid-afternoon snack.
What are you waiting for?
This yummy recipe comes from a British cookbook ~
"Brunch" by Parragon books.
3/4 cup Butter, at room temperature
1 cup sugar, I use organic dehydrated cane juice
2 Large Eggs, slightly beaten
2 cups All Purpose Flour
2 and 1/4 tsp Baking Powder
1/4 tsp Baking Soda
Pinch of Sea Salt
1/2 tsp Nutmeg, ideally freshly grated...yum yum!
1 cup Milk
Beat butter and sugar together in mixer bowl until creamy.
Add eggs one at a time and whip after each addition.
Whisk the flour, baking powder and soda,
salt and nutmeg together in a separate bowl.
Add half of the dry ingredients to the
creamed butter mixture together with half the milk.
Gently fold together.
Add in remaining dry ingredients with the
remaining milk and stir gently until just barely mixed.
Spoon into 12 muffin cups lined with paper liners.
Bake in 350* F oven for 20 to 25 minutes
until toothpick comes out clean.
While the muffins are baking,
mix together 1/4 cup granulated sugar (icing sugar is shown)
with 1 tsp ground cinnamon in a bowl.
Melt 2 Tbsp butter in a small pot on the stove
or in a bowl in the microwave.
As soon as the muffins come out of the oven,
leave them in the pan and brush butter over the
tops of a few muffins and then sift the sugar
and cinnamon mixture over top.
Repeat until all the muffins are dusted heavily with the topping.
Remove to a cooling rack and enjoy while still warm!
Many Blessings, Camille