Title: Last Word in Nutmeg Muffins
Categories: Bread
Yield: 12 Servings
| 2 | c | Flour |
| 3/4 | c | Sugar |
| 1 | tb | Baking powder |
| 1 1/2 | | Nutmegs, whole; grated |
| 1/2 | ts | Salt |
| 1 | | Egg |
| 3/4 | c | Heavy cream |
| 3/4 | c | Milk |
| 5 | tb | Butter, melted |
Preheat oven to 400 degrees. 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 in each muffin cup. Bake for about 20
minutes, or until 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.