Beechwood Inn - Bed Breakfast and Wine Cellar

Beechwood Inn nutmeg Muffins: Bread

Servings: 12

Prep time:35 Minutes

Ingredients:

• 

  3 cups Flour

• 

  1 1/2 cups Brown Sugar

• 

  3/4 cup Butter

• 

  2 teaspoons Baking Powder

• 

  1/2 teaspoon Baking Soda

• 

  1/2 teaspoon Salt

• 

  1 cup Buttermilk

• 

  2 teaspoons Nutmeg (Freshly Ground)

• 

  2 eggs, slightly beaten

Step 1:

Preheat oven to 350 degrees. Mix 2 cups of the flour and brown sugar in medium bowl. Cut in butter until mixture forms coarse crumbs. Remove and reserve 3/4 cup of this mixture for topping.

Step 2:

Add remaining 1 cup flour and remaining dry ingredients to mixture in bowl. Add buttermilk and eggs, stirring just until moistened.

Step 3:

Spoon batter into well greased muffing cups or paper liners in muffing cups, filling each about half-full. Sprinkle each muffin with 1 1/2 teaspoons of reserved topping. Bake until wooden pick inserted in center comes out clean-about 20 minutes. Makes 36 mini-muffins or 1 1/2 dozen mini-muffins and 1 dozen regular muffins, or 2 dozen regular muffins.

Step 4:

Note: Muffins can be frozen. Remove from freezer 1 hour before serving. Heat in foil at 275 degrees for 15 minutes.