Beechwood Inn nutmeg Muffins
Total preparation time: 35 Minutes
Serves: 12Ingredients:
- 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
Steps:
- 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.
- Add remaining 1 cup flour and remaining dry ingredients to mixture in bowl. Add buttermilk and eggs, stirring just until moistened.
- 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.
- Note: Muffins can be frozen. Remove from freezer 1 hour before serving. Heat in foil at 275 degrees for 15 minutes.