Buttermilk Spice Muffins

Yield: 12 muffins
Time: 60 minutes

1 c sugar
½ c butter or margerine
3 ea eggs
2 ½ c flour
2 tsp baking soda
1 tsp nutmeg (ground)
½ tsp cinnamon (ground)
6 ½ floz buttermilk (3/4 c + 1 Tbsp)
½ c sugar (for Nut Topping)
1 c walnuts, finely chopped (for Nut Topping)
½ tsp cinnamon (for Nut Topping)
½ tsp nutmeg (for Nut Topping)

Directions

Preheat oven to 375°. Grease baking tins with butter or margerine.

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.