Orange Nutmeg Muffins
Ready In: 35 mins
Serves: 12
Ingredients
- 2 cups unbleached all-purpose flour
- 3⁄4 cup light brown sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 to 1 orange, zest of, to taste
- 1 large egg
- 3⁄4 cup heavy cream
- 3⁄4 cup milk
- 4 tablespoons canola oil
Directions
- Preheat the oven to 400 degrees Fahrenheit. Spray a 12-cup muffin tin with cooking spray.
- In a large bowl, stir together the flour, brown sugar, baking powder, nutmeg, salt, and zest. Set aside.
- In a medium bowl, beat the egg well. Then stir in the cream, milk, and oil, whisking to blend well.
- Add the wet ingredients to the dry ingredients, and stir to just combine (overmixing will develop the gluten in the flour and make for tough muffins).
- Scoop the muffin batter evenly into the wells of the greased muffin tin. Bake the muffins for about 20 minutes, or until domed and nicely golden.
- Serve warm. [These muffins also freeze beautifully. Allow them to thaw at room temperature; then reheat them gently in a 300-degree oven.].
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