Friday, December 11, 2009

Last Word in Nutmeg Muffins

I have this really neat cookbook, "The Breakfast Book", with all sorts of breakfast related recipes. Yeast and quick breads, differents sorts of toasts and muffins, egg recipes, fruit recipes, even breakfast cookies and pies! Our family loves breakfast, even though it's harder to make good ones in a hurry on school days. I made these muffins last night while the baby was sleeping and stuck the whole batch in the freezer. It was so easy this morning to wrap a couple in a slightly damp paper towel and warm them in the microwave. The texture was pretty close to fresh baked, and the taste was perfect!

These little babies use whole nutmeg, which you grate with a zester or very fine-holed grater. Nutmegs feel hard as rocks, but grate very easily, just watch out for your fingers! Creamy, tender-crumbed muffins, with a delicious nutmeg flavor!

2 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
1 1/2 whole nutmegs, grated
1/2 tsp salt
1 egg
3/4 cup heavy cream
3/4 cup milk
5 tbsp butter, melted

(I promised delicious, not healthy and low-cal...)

Preheat oven to 400.

Stir together the flour, sugar, baking powder, nutmeg and salt in a bowl. Beat the egg in a seperate bowl. Add the cream, milk, and butter to the egg and blend well. Add the cream mixture to the flour mixture and stir until there are no streaks of flour. Don't overmix.

Spoon batter 2/3'rds full into each muffin cup. Bake for about 20 minutes, or until muffin tops are rounded and lighlty golden. Remove from pan and serve warm. Or cool on racks and freeze for later use.

Yes, all that cream and butter - I used margarine - aren't exactly healthy, but that's what makes it a moist and tender muffin. The nutmeg isn't a heavy flavor, just perfect. I think if you wanted to substitute ground nutmeg, use about a tablespoon or so.

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