Originally from Bon Appetit or Gourmet magazine back in the 80's. I lost the little tattered piece of paper I cut out of the magazine years ago, then was ecstatic to rediscover this recipe online. You need whole nutmegs to make these, and be warned -- nutmeg consumed in these quantities will give you a buzz. You may feel dizzy or a little giddy after eating these. They may not be good for children. For all I know, it's not safe to consume these if you have a heart condition or something. In my opinion, they're worth the risk.

Last Word in Nutmeg Muffins

2 C Flour
¾ C Sugar
1 T Baking powder
1 ½ Nutmegs, whole -- grated
½ tsp Salt
1 Egg
¾ C Heavy cream
¾ C Milk
5 T Butter, melted

Preheat oven to 400°. Grease the muffin tins. In a medium bowl, stir the dry ingredients together with a fork. Beat the egg well in a small bowl, then stir in the cream, milk, and butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour. Don't overmix.

Spoon batter two-thirds full in each muffin cup. Bake for about 20 minutes, or until rounded tops are lightly golden. Remove muffins from the pan and serve warm or cool on a rack and store or freeze for later use; warm before serving.

Makes 12 muffins

Return to main recipes page