Buttermilk Spice Muffins

This was very tasty for Sunday breakfast!
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Buttermilk Spice Muffins
breads, breakfast, brunch
Muffin batter:
1 cup sugar
1/2 cup butter
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk
Nut Topping:
1/2 cup sugar
1 cup walnuts, fine chop
1/2 ts cinnamon
1/2 ts nutmeg
Preheat oven to 375°. Grease the baking tins with butter or margarine
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 Mimis size muffins. If
using
the jumbo muffin pans, reduce the oven temperature by 25° and increase
the
baking time 5-10 minutes.
Notes: Mimi's Cafe
Yield: 12 servings
** Exported from Now You're Cooking! v5.84 **
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