Last Word in Nutmeg Muffins
Last Word in Nutmeg Muffins recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 ½ | wholes |
nutmeg
grated |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| ¾ | cup |
heavy whipping cream
|
|
| ¾ | cup |
milk
|
|
| 5 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.5 | wholes |
nutmeg
grated |
*
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
heavy whipping cream
|
|
| 177 | ml |
milk
|
|
| 75 | ml |
butter
melted |
|
Directions
Preheat oven to 400℉ (200℃).
Grease the muffin tins.
Stir together with a fork the flour, sugar, baking powder, nutmeg, and salt in a medium-size bowl, thoroughly combining the ingredients.
Beat the egg well in a small bowl, then stir in the cream, milk, and butter and blend well.
Add the cream mixture to the flour mixture and stir only until there are no streaks of flour.
Don't overmix.
Spoon batter two-thirds full in each muffin cup.
Bake for about 20 minutes, or until rounded tops are lightly golden.
Remove muffins from the pan and serve warm.
Or cool on a rack and store or freeze for later use; warm before serving.
Note: Chocolate chips or chopped nuts can be addd to batter.
