- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cold butter
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 cup buttermilk
- 1 egg, lightly beaten
- In a bowl, combine flour and sugar; cut in butter until crumbly. Set aside 1/2 cup for topping. Add baking soda, cinnamon and cloves to the remaining crumb mixture. Stir in buttermilk and egg just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved topping. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Serve warm. Yield: 1 dozen.
Originally published as Sugar N Spice Muffins in Country Woman Christmas Annual 2002, p13
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