Monday, January 23, 2012
Good Afternoon,
Boy, what a weekend! The windstorm blew through Oklahoma furiously all weekend and, for a brief moment, we lost power when the transformer on a pole exploded sending sparks down onto the dry grass below. Thankfully two good Samaritans jumped out of their car to stomp out the fire.
Here is a lovely muffin recipe to whip up for the kiddos before they have to catch the bus in the morning. If the kids are nice enough to spare you a handful, call your girlfriends over for Muffins & Coffee (after the kids have left, of course!)
Enjoy,
NUTMEG STREUSEL MUFFINS
by Gail Prather of Bethel, MN
2 c. all-purpose flour, divided
1 c. brown sugar, packed
1/2 c. butter, softened
1 1/2 t. baking powder
1 1/2 t. nutmeg
1/2 t. baking soda
1/2 t. salt
2/3 c. buttermilk*
1 egg
In a large bowl, combine 1-1/3 cups flour and brown sugar. Cut in butter until crumbly and reserve 1/2 cup for streusel topping. In the same bowl, add remaining ingredients; stir until just moistened. Spoon into greased muffin pans and sprinkle with reserved streusel mixture. Bake at 400 degrees for 18 to 22 minutes or until lightly browned. Let stand 3 minutes; remove from pan. Makes 18 muffins.
Source: Gooseberry Patch Country Baking, pg 48
NOTE: Substitution for Buttermilk-
In liquid measuring cup, measure 2 teaspoons of lemon juice or white vinegar, then add enough milk to measure 2/3 cup for recipe above.
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