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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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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. Ingredients:
3 cups king arthur unbleached all-purpose flour, divided |
1-1/2 cups packed brown sugar |
1/2 cup cold butter |
2 teaspoons baking powder |
1 to 2 teaspoons ground nutmeg |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
1 cup buttermilk |
Directions:
1. 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.
2. 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. Yield: 1-1/2 dozen.
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