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- Preheat oven to 375°. In a mixing bowl,
cream the sugar and the butter together
with an electric mixer. When they are thoroughly
mixed, add eggs and beat one more minute.
- Sift the flour into a separate bowl, together
with the baking soda, nutmeg and the cinnamon.
- Add the flour and the buttermilk to the
first mixture, mix at low speed until smooth.
To avoid lumps in the batter, add the wet
and dry ingredients alternately, in small
amounts.
- Make the nut topping: Mix all ingredients
together in a small bowl.
- Grease muffin tins with butter or margarine.
You can also use paper baking cups. Fill
each cup 3/4 full of batter. Add a full,
rounded tablespoon of nut topping on top
of each muffin cup of batter. Bake immediately
or the topping will sink to the bottom of
the muffin.
- Bake at 375° for 20-25 minutes, until
golden brown. A toothpick inserted in the
middle of the muffin should come out dry.
Home ovens heat differently from commercial
ovens so you may need to adjust the temperature
or the baking time accordingly.
- Recipe yields 12 standard-size muffins,
or six Mimi's-size muffins. If using the
jumbo muffin pans, reduce the oven temperature
by 25° and increase the baking time 5-10
minutes.
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