Nutmeg Muffins

  • Yield: 2 dozen


2cups all-purpose flour
1 1/2cups brown sugar
3/4cup butter or margarine
1cup all-purpose flour
2teaspoons baking powder
2teaspoons ground nutmeg
1/2teaspoon baking soda
1/2teaspoon salt
1cup buttermilk
2-- eggs, slightly beaten


  1. Mix 2 cups flour and brown sugar in a medium size bowl.  Cut in butter with 2 knives or pastry blender until mixture resembles course oatmeal.  Reserve 3/4 cup of the mixture for topping.  Add 1 cup flour, baking powder, nutmeg, soda and salt to remaining mixture in the bowl.  Add buttermilk and eggs, stirring until moistened.  Spoon batter into well-greased muffin cups, filling each about half full.  Sprinkle each muffin with 1 1/2 teaspoons of the topping.  Bake at 350F for about 20 minutes or until a wooden pick inserted in center comes out clean.


Recipe reprinted with permission from The Junior League of Tulsa’s Cook’s Collage(Tulsa, Oklahoma, 1978).



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