6 oz butter, softened, plus extra for greasing
1 C sugar
2 large eggs, lightly beaten
2 1/2 C flour
3/4 tbsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 tsp nutmeg
1 C milk
1/2 C sugar
1 tsp cinnamon
2 tbsp butter, melted
1.) Grease a 12 cup muffin pan. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions.
2.) Sift the flour, baking powder, baking soda, salt, and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. Bake in a preheated oven, 350 F, for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
3.) For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Enjoy warm or cold.
I only had about a 1/2 a cup of white flour so I used whole wheat flour for the rest, of what the recipe called for. I also sprinkled ground flax seed into the batter as well. I always try to find ways to incorporate flax into my recipes. It is so good for you and especially if you can sneak it into your childs diet. I am so sneaky, they never know the difference!!!
These muffins turned out really yummy and the kids ate them up. I think Chad will even like them. Thank you Amy for the wonderful muffin book for my birthday! I want to try all the muffins in that book!