Recipe by ~Bliss~
I believe i got these from Gourmet Magazine years ago. They are not a sweet muffin and perfect for breakfast with some jam/jellly.
Top Review by NoSpringChicken
Never fear....even though this batter is thinner than most muffin batters, the muffins turned out to be tender, light and absolutely delicious for those of us who like nutmeg! My nutmeg grater has an attitude regarding my fingers, but does a great job with the nutmeg. Once I discovered the muffins need to rest for 4-5 minutes after coming out of the oven, they came out of the sprayed muffin pan and were picture perfect. The only change I made was in using evaporated milk, since I didn't have any cream. Thanks, MarieAlice, for a recipe I'll use often.
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 tablespoon double-acting baking powder
- 1 1⁄2 tablespoons freshly grated nutmeg (about 1 1/2 nutmegs)
- 1⁄2 teaspoon salt
- 1 large egg, at room temperature
- 3⁄4 cup heavy cream
- 3⁄4 cup milk
- 5 tablespoons unsalted butter, melted and cooled
Directions See How It's Made
- In a large bowl with a fork, stir together well the flour, sugar, baking powder, nutmeg and the salt In a small bowl, whisk together the egg, the cream, the milk, and the butter until the mixture is combined well.
- Stir the cream mixture into the flour mixture until the batter is combined well.
- Divide the batter among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 400° oven for 15-20 min.
- ,or until they are pale golden and a tester comes out clean.
- Turn the muffins out onto a rack.
- Makes 12 muffins.
- NOTE: These are a good breakfast muffin.
- Not horribly sweet and wonderful with fresh fruit.