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Nutmeg Muffins
These tasty muffins are just right
for a holiday bread basket.
Preparation: 10–15 minutes plus baking
time.
Makes 12 regular or 24 mini muffins
cooking spray
2 cups unbleached, all-purpose
flour
3 tablespoons packed brown
sugar
1 tablespoon baking powder
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
2 large eggs
1 cup evaporated skimmed milk
(not reconstituted), or whole milk
¼ cup unsalted butter, melted and
cooled
Preheat the oven to 375°F. Spray 12
regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, nutmeg, and salt in a medium
bowl. Mix on speed 2/Low for 30
seconds to combine and break up
brown sugar; reserve.
Put the eggs into a second bowl. Beat
on speed 2/Low until slightly foamy, 30
seconds. While mixing on speed 2/Low,
add the milk and melted butter; mix for
15 seconds. Pour over the dry
ingredients, and use speed 1/Low to
fold in until the ingredients are just
moistened. Scoop into the prepared
muffin cups. Bake in the preheated
oven 18 to 20 minutes for regular
muffins, 14 to 16 minutes for mini
muffins, until lightly browned and
springy to touch in the center. Serve
warm with Maple Orange Butter.
(Muffins may be made ahead and
frozen; thaw and warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 39g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
Maple Orange Butter
Maple Orange Butter also makes
a great spread for pancakes, waffles,
biscuits or scones.
Preparation: 5 minutes or less.
Makes ¾ cup
½ cup unsalted butter, room
temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use speed 3/Medium to beat butter in
a mixing bowl until light and fluffy,
about one minute. Add maple syrup
and orange zest; beat on speed
3/Medium for one minute longer until
fluffy and completely combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fiber 0g
Variation:
For Lemon Honey Butter, substitute honey
for the maple syrup and lemon zest for the
orange zest.
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