I agree with the previous reviewer - they are extremely dense and REALLY dry....heating them up as recommended makes a slight difference, but you still come away with that stuck-to-your-mouth feeling when you eat it. Great flavor, though. Just wish it was more moist!! Don't know that I'll make it again based on the dryness.
A pinch of nutmeg perfumes the muffin and complements the cinnamon sugar on top. To reheat, wrap muffins loosely in aluminum foil, and bake at 350° for 5 to 10 minutes. Prep: 10 minutes, Bake: 20 minutes.
- 3 cups all-purpose flour
- 1 1/4 cups sugar, divided
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons ground nutmeg
- 3/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/4 cups milk
- 1/3 cup butter plus 1/4 cup butter, melted and divided
- 1/2 teaspoon ground cinnamon
- 1. Preheat oven to 350°. Whisk together flour, 1 cup sugar, baking powder, nutmeg, and salt in a large bowl. Make a well in center of dry ingredients.
- 2. Combine eggs, milk, and 1/3 cup melted butter in a small bowl. Pour mixture into well of dry ingredients, stirring just until moistened. (Batter may be lumpy.) Spoon into lightly greased muffin cups, filling three-fourths full.
- 3. Bake at 350° for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
- 4. Combine remaining 1/4 cup sugar and cinnamon in a small, shallow bowl. Let muffins cool just enough to handle; dip tops of hot muffins into remaining 1/4 cup melted butter, then into sugar mixture until coated. Serve warm.
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