Tuesday, June 22, 2010

Buttermilk Spice Muffins

1 cup sugar
1/2 cup butter (1 stick), softened
3 extra large eggs
2 cups flour
1/2 cup white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup, plus 1 tablespoon well-shaken buttermilk


  • In food processor, combined ½ cup sugar, 1 cup chopped pecans or walnuts, ½ teaspoon cinnamon and ½ teaspoon nutmeg. Pulse until nuts are very finely ground and ingredients are well-blended.
  • Directions

    1. Preheat oven to 375 degrees. Grease a muffin tin (or line with paper cups). In a large mixing bowl, beat butter with sugar until light and fluffy. Add eggs and beat until well mixed.
    2. In another bowl, whisk together flour, whole wheat flour, baking soda, salt, and spices. Add half of the dry ingredients to the butter mixture. Then mix in the buttermilk. Add the final amount of the flour mixture, beating just until combined. The batter may still be a bit lumpy. Prepare sugar nut topping.
    3. Spoon batter into prepared muffin tin, filling each cup about 3/4 full. Sprinkle the top with a rounded tablespoon of the sugar nut topping. Bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool in the muffin tin for 5 minutes, and then carefully lift out to a cooling rack.

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