 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
From my files Ingredients:
2 cups unbleached all-purpose flour |
3/4 cup light brown sugar |
1 tablespoon baking powder |
1/2 teaspoon freshly grated nutmeg |
1/2 teaspoon salt |
1/2 to 1 orange, zest of, to taste |
1 large egg |
3/4 cup heavy cream |
3/4 cup milk |
4 tablespoons canola oil |
Directions:
1. Preheat the oven to 400 degrees Fahrenheit. Spray a 12-cup muffin tin with cooking spray.
2. In a large bowl, stir together the flour, brown sugar, baking powder, nutmeg, salt, and zest. Set aside.
3. In a medium bowl, beat the egg well. Then stir in the cream, milk, and oil, whisking to blend well.
4. Add the wet ingredients to the dry ingredients, and stir to just combine (overmixing will develop the gluten in the flour and make for tough muffins).
5. Scoop the muffin batter evenly into the wells of the greased muffin tin. Bake the muffins for about 20 minutes, or until domed and nicely golden.
6. Serve warm. [These muffins also freeze beautifully. Allow them to thaw at room temperature; then reheat them gently in a 300-degree oven.].
|
|