Nutmeg Muffins

[S_Wirth]

I found this in a Nov/Dec 1998 issue of Quick Cooking Magazine.

A pretty brown sugar topping adds a pleasant sweetness to these tender breakfast treats from Sharon Evans from Rockwell, IA. The nutmeg provides a nice change of pace from other muffins that are seasoned with cinnamon.

Nutmeg Muffins

3 cups all-purpose flour, divided
1 1/2 cups packed brown sugar
1/2 cup cold butter or margarine
2 tsp. baking powder
1 to 2 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup buttermilk

In bowl, combine 2 cups of the flour and brown sugar; cut in butter til crumbly. Reserve 3/4 cup of this 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 2/3 full. Sprinkle with reserved crumb mixture. Bake at 350F degrees for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack. Yield: 1 1/2 dozen.

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