| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breads |
6 |
Servings |
INGREDIENTS
| 12 |
|
Regular or 36 miniature muffins |
| 2 |
c |
All-purpose flour |
| 3 |
tb |
Granulated sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Freshly grated nutmeg, or |
| 3/4 |
|
To 1 teaspoon ground nutmeg |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 1 |
c |
Milk |
| 1/4 |
c |
(1/2 stick) butter, melted |
INSTRUCTIONS
Heat oven to 375 F. Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, sugar, baking powder, nutmeg, and salt in a large
bowl.
Break eggs into another bowl. Whisk in milk and butter until well blended.
Pour over dry ingredients and fold in with a rubber spatula, just until dry
ingredients are moistened.
Scoop batter into muffin cups. Bake 15 to 20 minutes, or until lightly
browned and springy to the touch in the center. Turn out onto a rack.
Source: Muffins By Elizabeth Alston
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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