Recipe by KaDo
This was taken from Better Homes and Gardens. The nutmeg gives a taste that is definitely for breakfast (not necessarily the best for dessert). These go GREAT with sausage and eggs! They are best served warm with breakfast. If you want to make them ahead of time, let them cool completely. Then place muffins in freezer containers or bags and freeze for up to 1 month. To reheat, wrap frozen muffins in heavy foil. Heat in a 300 degree F oven for 15 to 18 minutes.
Top Review by Chef AprilAllYear
This recipe only made 9 cupcakes for us. They were quite tasty. I made them for my school-aged kiddoes and they happily gobbled a few down for breakfast this morning. I used fresh ground nutmeg, 'cuz we're crazy for nutmeg. Maybe I'll increase it a little next time. I thought the amount of butter for the tops was a lot, since even without the butter the sugar sticks, so I'd perhaps cut that down/out next time, too.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1⁄4 cup sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
Directions See How It's Made
- In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients.
- In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine.
- Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy).
- Lightly grease muffin cups. (It's easier to dip muffins if they are NOT in the paper liners) Fill cups about two-thirds full with batter.
- Bake in a 350°F oven for 20 to 25 minutes or until muffins are golden.
- In a bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm.