Last Word in Nutmeg Muffins

A third insanely good recipe from The Breakfast Book by Marion Cunningham.

And a new resolve for me when it comes to cooking: if you’re going to put an ingredient in a recipe, don’t be stingy. Go for it!

In this case, it’s nutmeg. A lot of nutmeg is the reason this Dominique Ansel’s Banana Bread became my new favourite banana bread and it’s the reason these muffins are so tasty.

Check it out!

Get all the dry ingredients into a bowl.

Flour, sugar, baking powder and salt.

Flour, sugar, baking powder and salt.

Find the nutmegs.

All the nutmeg.

All the nutmeg.

Grate a lot of nutmeg into the dry ingredients.

One and a half nutmegs, grated.

One and a half nutmegs, grated.

Measure, then melt the butter.

Butter, pre-melting.

Butter, pre-melting.

Add the cream and milk to the melted butter.

Adding the cream and milk (a whatfoodimade action shot™!).

Adding the cream and milk (a whatfoodimade action shot™!).

Then get the egg in there.

Adding the beaten egg (another whatfoodimade action shot™!).

Adding the beaten egg (another whatfoodimade action shot™!).

Add the wet ingredients to the dry and mix only enough to just combine.

Wet ingredients are added to the dry ingredients (third whatfoodimade action shot™!).

Wet ingredients are added to the dry ingredients (third whatfoodimade action shot™!).

Spoon the batter into the muffin pan.

Get the batter into the muffin pan.

Get the batter into the muffin pan.

Twenty minutes later.

Baked!

Baked!

Cool on a rack.

Cooling.

Cooling.

Last Word in Nutmeg Muffins

Last Word in Nutmeg Muffins.

Last Word in Nutmeg Muffins.

The recipe is here: http://bit.ly/2eEJEsb

Last Word in Nutmeg Muffins
(one dozen muffins)

Fragrant, creamy-crumbed nutmeg muffins, the best of their kind, but you must grate one and a half whole little nutmegs to make these perfect creations. Although whole nutmegs feel like rocks, they are rather soft and easy to grate. The flavour of freshly grated nutmeg is incomprable. These muffins taste good with fruit, or butter, or all by themselves.

Ingredients

2 cups all-purpose flour
3/4 cups sugar
1 tablespoon baking powder
1-1/2 whole nutmegs, grated
1/2 teaspoon salt
1 egg
3/4 cup heavy cream
3/4 cup milk
5 tablespoons butter, melted

Instructions

Preheat the oven to 400° F. Grease the muffin tins.

Stir together with a fork the flour, sugar, baking powder, nutmeg, and salt in a medium-size bowl, thoroughly combining the ingredients. Beat the egg well in a small bowl, then stir in the cream, milk, and butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour. Don’t overmix.

Spoon batter two-thirds full into each muffin cup. Bake for about 20 minutes, or until the rounded tops are lightly golden. Remove muffins from the pan, and serve warm. Or cool on a rack and store or freeze for later use; warm before serving.

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