Nutmeg Muffins Conference Muffins Food

DONUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

AUTUMN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
• In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

NUTMEG MUFFINS

Steps:

• In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack.

NUTMEG MUFFINS

Steps:

• Preheat oven to 325 degrees. Lightly butter 14 muffin cups.
• Sift together the dry ingredients in a large bowl.
• Warm the butter, cream, and milk just until lukewarm, then whisk in the eggs.
• Using a wooden spoon or a flat spatula, fold the dry ingredients into the liquid ingredients just until mixed.
• Spoon the batter into the muffin tins and bake for 15-20 minutes until risen and lightly browned.
• Turn the muffins out onto a rack.
• Serve plain or dip each muffin in melted butter, and then roll it in the sugar mixture.

GOURMET NUTMEG MUFFINS

Steps:

• In a large bowl with a fork, stir together well the flour, sugar, baking powder, nutmeg and the salt In a small bowl, whisk together the egg, the cream, the milk, and the butter until the mixture is combined well.
• Stir the cream mixture into the flour mixture until the batter is combined well.
• Divide the batter among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 400° oven for 15-20 min.
• ,or until they are pale golden and a tester comes out clean.
• Turn the muffins out onto a rack.
• Makes 12 muffins.
• NOTE: These are a good breakfast muffin.
• Not horribly sweet and wonderful with fresh fruit.

NUTMEG MUFFINS -- CONFERENCE MUFFINS

Steps:

• Preheat oven to 350. Mix first 3 ingredients. Add dry ingredients. And milk and vanilla until just mixed. Spray muffin pan, and FOR EACH BATCH! For regular sized muffins, bake 20-25 minutes. The tops do not get very brown even when done - DON'T OVERBAKE OR THEY GET DRY! For mini muffins bake 12-13 minutes. When muffins are done baking, immediately roll them in the melted butter and then in the cinnamon-sugar mix. Set on cooling rack with paper towels underneath.

NUTMEG SOUR CREAM MUFFINS

Steps:

• In a bowl, beat egg until light and fluffy. Add sour cream, 1/2 cup sugar and shortening; beat well. Combine the flour, baking powder, baking soda and salt; stir into sour cream mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over muffins. Bake at 400° for 15 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

THE SWEETEST BLUEBERRY MUFFINS

Steps:

• Heat oven to 375°.
• Grease 18 regular-size muffin cups (or 12 large size muffins).
• In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
• Add eggs one at a time, beating after each.
• Beat in vanilla, baking powder, lemon zest, and salt.
• With spoon, fold in half of flour then half of milk into batter; repeat.
• Fold in blueberries.
• Spoon into muffin cups and sprinkle topping onto each muffin.
• Bake 15 to 20 minutes, until golden brown and springy to touch.