Nutmeg Muffins Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 3 cups 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

Nutritional Facts

1 serving (1 each) equals 204 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 225 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

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.
Originally published as Nutmeg Muffins in Quick Cooking November/December 1998, p47

Nutritional Facts

1 serving (1 each) equals 204 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 225 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Nutmeg Muffins

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   (2)
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MY REVIEW
Reviewed Jan. 28, 2011

"fell in the middle - called for 3 cups of flour but only used 2 cups in ingredient directions what happens to 3rd cup?"

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