NUTMEG MUFFINS
A pretty brown sugar topping adds a pleasant sweetness to these tender breakfast treats from Sharon Evans of Clear Lake, Iowa. "The nutmeg provides a nice change of pace from other muffins that are seasoned with cinnamon," she says.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack.
Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 225mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
NUTMEG MUFFINS
These nutmeg-flavored muffins taste great with coffe and make the house smell delicious when you bake them.
Provided by Rose Bud
Categories Quick Breads
Time 28m
Yield 14 large muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Lightly butter 14 muffin cups.
- Sift together the dry ingredients in a large bowl.
- Warm the butter, cream, and milk just until lukewarm, then whisk in the eggs.
- Using a wooden spoon or a flat spatula, fold the dry ingredients into the liquid ingredients just until mixed.
- Spoon the batter into the muffin tins and bake for 15-20 minutes until risen and lightly browned.
- Turn the muffins out onto a rack.
- Serve plain or dip each muffin in melted butter, and then roll it in the sugar mixture.
Nutrition Facts : Calories 410.6, Fat 18.5, SaturatedFat 11.3, Cholesterol 80.4, Sodium 426.8, Carbohydrate 55.3, Fiber 1.3, Sugar 21.7, Protein 6.7
GOURMET NUTMEG MUFFINS
I believe i got these from Gourmet Magazine years ago. They are not a sweet muffin and perfect for breakfast with some jam/jellly.
Provided by Bliss
Categories Quick Breads
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl with a fork, stir together well the flour, sugar, baking powder, nutmeg and the salt In a small bowl, whisk together the egg, the cream, the milk, and the butter until the mixture is combined well.
- Stir the cream mixture into the flour mixture until the batter is combined well.
- Divide the batter among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 400° oven for 15-20 min.
- ,or until they are pale golden and a tester comes out clean.
- Turn the muffins out onto a rack.
- Makes 12 muffins.
- NOTE: These are a good breakfast muffin.
- Not horribly sweet and wonderful with fresh fruit.
NUTMEG MUFFINS -- CONFERENCE MUFFINS
Steps:
- Preheat oven to 350. Mix first 3 ingredients. Add dry ingredients. And milk and vanilla until just mixed. Spray muffin pan, and FOR EACH BATCH! For regular sized muffins, bake 20-25 minutes. The tops do not get very brown even when done - DON'T OVERBAKE OR THEY GET DRY! For mini muffins bake 12-13 minutes. When muffins are done baking, immediately roll them in the melted butter and then in the cinnamon-sugar mix. Set on cooling rack with paper towels underneath.
NUTMEG BLUEBERRY MUFFINS
These tender, easy-to-make muffins are loaded with juicy blueberries, and the crunchy topping has just the right hint of nutmeg flavor. We enjoy them warm with honey butter. -Colleen Belbey Warwick, Rhode Island
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
AUTUMN MUFFINS
Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.
Provided by JACLYN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
- In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g
NUTMEG MUFFINS
Steps:
- Preheat oven to 350°F. Line 24 muffin tins with paper liners. In a large bowl, mix 2 cups flour and brown sugar. Add butter, and cut in until a course mixture is formed. Set aside 3/4 cup of mixture for topping. Add to the remaining mixture, flour, baking powder, baking soda, nutmeg, and salt. Mix together. Add in buttermilk and eggs. Stir until moistened.
- In 24 paper-lined muffin tins, fill about half-way with muffin batter. Sprinkle with reserved topping.
- Put in oven and bake for 20 minutes or until muffins test done.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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