| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1 |
T |
Baking powder |
| 1 1/2 |
|
Nutmegs, whole grated |
| 1/2 |
t |
Salt |
| 1 |
|
Egg |
| 3/4 |
c |
Heavy cream |
| 3/4 |
c |
Milk |
| 5 |
T |
Butter, melted |
INSTRUCTIONS
Preheat oven to 400 degrees. Grease the muffin tins. Stir together
with a fork the flour, sugar, baking powder, nutmeg, and salt in a
medium-size bowl, thoroughly combining the ingredients. Beat the egg
well in a small bowl, then stir in the cream, milk, and butter and
blend well. Add the cream mixture to the flour mixture and stir only
until there are no streaks of flour. Don't overmix. Spoon batter
two-thirds full in each muffin cup. Bake for about 20 minutes, or
until rounded tops are lightly golden. Remove muffins from the pan and
serve warm. Or cool on a rack and store or freeze for later use; warm
before serving. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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