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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 8 |
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Camilla Saulsbury Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1 1/2 teaspoons ground cinnamon |
1 1/2 teaspoons ground nutmeg |
1 teaspoon ground cardamom |
1/2 teaspoon salt |
2/3 cup sugar |
1 egg |
1/2 cup unsalted butter, melted |
1 cup whipping cream |
1/3 cup milk |
Directions:
1. Preheat oven to 400°; grease a 12-cup muffin pan.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
3. In another bowl, whisk together the sugar, egg, butter, cream, and milk until well blended.
4. Add the egg mixture to the flour mixture and stir until just blended.
5. Divide batter equally among prepared muffin cups.
6. Bake in preheated oven for 18-22 minutes or until tops are golden and a pick comes out clean.
7. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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