Yield: 12 muffins
|2 cups||All-purpose flour|
|3 tablespoons||Granulated sugar|
|1 tablespoon||Baking powder|
|½ teaspoon||Freshly grated nutmeg OR|
|¾ teaspoon||(to 1 ts) ground nutmeg|
|¼ cup||(1/2 stick) butter; melted|
Heat oven to 375F. Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, sugar, baking powder, nutmeg, and salt in a large bowl.
Break eggs into another bowl. Whisk in milk and butter until well blended. Pour over dry ingredients and fold in with a rubber spatula, just until dry ingredients are moistened.
Scoop batter into muffin cups. Bake 15 to 20 minutes, or until lightly browned and springy to the touch in the center. Turn out onto a rack.
Serve hot or warm.
Also makes 36 miniature muffins.
from Muffins by Elizabeth Alston I was disappointed with these muffins. The description in the book made them sound SO good, but when I made them they were really yucky.
Maybe they would've tasted better with the lemon curd that was suggested to go with them. I'm probably just not that wild about nutmeg...I think most of the recipes I have that call for it, call for minute quantities so I haven't really tasted it as a major part of something till I had these.