NUTMEG BLUEBERRY MUFFINS
These tender, easy-to-make muffins are loaded with juicy blueberries, and the crunchy topping has just the right hint of nutmeg flavor. We enjoy them warm with honey butter. -Colleen Belbey Warwick, Rhode Island
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
DONUT MUFFINS
Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.
Provided by Dianne
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g
NUTMEG MUFFINS -- CONFERENCE MUFFINS
Steps:
- Preheat oven to 350. Mix first 3 ingredients. Add dry ingredients. And milk and vanilla until just mixed. Spray muffin pan, and FOR EACH BATCH! For regular sized muffins, bake 20-25 minutes. The tops do not get very brown even when done - DON'T OVERBAKE OR THEY GET DRY! For mini muffins bake 12-13 minutes. When muffins are done baking, immediately roll them in the melted butter and then in the cinnamon-sugar mix. Set on cooling rack with paper towels underneath.
NUTMEG MUFFINS
A pretty brown sugar topping adds a pleasant sweetness to these tender breakfast treats from Sharon Evans of Clear Lake, Iowa. "The nutmeg provides a nice change of pace from other muffins that are seasoned with cinnamon," she says.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack.
Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 225mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
GOURMET NUTMEG MUFFINS
I believe i got these from Gourmet Magazine years ago. They are not a sweet muffin and perfect for breakfast with some jam/jellly.
Provided by Bliss
Categories Quick Breads
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl with a fork, stir together well the flour, sugar, baking powder, nutmeg and the salt In a small bowl, whisk together the egg, the cream, the milk, and the butter until the mixture is combined well.
- Stir the cream mixture into the flour mixture until the batter is combined well.
- Divide the batter among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 400° oven for 15-20 min.
- ,or until they are pale golden and a tester comes out clean.
- Turn the muffins out onto a rack.
- Makes 12 muffins.
- NOTE: These are a good breakfast muffin.
- Not horribly sweet and wonderful with fresh fruit.
EGGNOG MUFFINS WITH NUTMEG-STREUSEL TOPPING
My mom passed on this recipe clipped from Midwest Living that she received from a friend. The original recipe recommends serving it warm, but we enjoyed them both warm and at room temperature.
Provided by Starrynews
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Prepare a muffin tin with paper liners or grease each cup.
- Mix together flour, sugar, baking powder, and nutmeg in one bowl.
- In a second bowl, mix the eggs, eggnog, melted butter, vanilla, and rum extract.
- Pour the wet ingredients into the dry ingredients. Stir until combined and dough is just moistened.
- Fill each cup 2/3 of the way full with the muffin batter.
- Preheat oven to 375°F.
- Prepare streusel topping by combining the flour, sugar, and nutmeg. Cut in the butter until coarse crumbs are formed.
- Sprinkle each cup with streusel.
- Bake 18-20 minutes, or until a pick comes out clean.
Nutrition Facts : Calories 302.1, Fat 11.6, SaturatedFat 7, Cholesterol 68.9, Sodium 169, Carbohydrate 44.9, Fiber 0.8, Sugar 24.2, Protein 4.9
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