Nutmeg Snack Muffins
Nutmeg Snack Muffins recipe
Yield
12 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
sugar
granulated |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 45 | ml |
sugar
granulated |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
butter
melted |
|
Directions
Heat oven to 375℉ (190℃).
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.
