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Place the flour, brown sugar, baking
powder, nutmeg, and salt in a medium
bowl. Mix on speed 2 for 30 seconds
to combine and break up brown sugar;
reserve.
Place the eggs into a second bowl.
Beat on speed 3 until slightly foamy, 30
seconds. While mixing on speed 3, add
the milk and melted butter; mix for 15
seconds. Pour over the dry ingredients,
and use speed 1 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 • 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 3/4 cup
1/2
cup unsalted butter,
room temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use speed 4 to beat butter in a mixing
bowl until light and fluffy, about 1
minute. Add maple syrup and orange
zest; beat on speed 4 for 1 minute
longer until fluffy and completely com-
bined.
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.
Double Chocolate Walnut
Brownie Drops
Great bite-sized brownies.
Preparation: 10 – 15 minutes, plus baking time.
Makes 26 (may be doubled)
2 ounces unsweetened chocolate,
chopped
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter,
cut in 8 pieces
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 large egg
1-1/2 teaspoons vanilla extract
2/3 cup mini chocolate morsels
2/3 cup chopped walnuts
Powdered sugar for garnish
Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s directions.
Let cool. Preheat oven to 350° F. Line
baking sheets with parchment or non-
stick baking liner sheets.
Place the flour, baking powder and salt
in a medium bowl; mix on speed 1 for
20 seconds to combine. Reserve.
Place the butter and sugars in a medi-
um bowl. Mix on speed 2 for 30 sec-
onds, then mix on speed 4 until light
and fluffy, 2 minutes. Add the egg and
vanilla, mixing on speed 3 until com-
bined, 20 seconds. Add melted, cooled
chocolate; mix 20 seconds on speed 1.
Add flour mixture; mix on speed 1 until
combined, 30 seconds. Add chocolate
morsels and walnuts; mix on speed 1
to blend, 10 seconds.
Scoop out dough in 1-1/2 tablespoon
amounts onto prepared baking sheets.
(For ease, speed and uniformity, you
may use an ice cream scoop.) Bake in
the preheated 350° F oven for 10 to 12
minutes. Let cool on pans 2 minutes,
then transfer to a wire rack to cool com-
pletely. Just before serving, dust lightly
with powdered sugar if desired.
Nutritional information per serving:
Calories 151 (48% from fat) • carb. 18g • pro. 2g
• fat 8g • sat. fat 4g • chol. 18mg • sod. 59mg •
calc. 15mg • fiber 1g
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