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Saturday, January 2, 2010

Mimi's Buttermilk Spice Muffins

One of my earliest posts last year was about finding the recipe for Mimi's corn chowder on the Mimi's website. We were also happy to discover the recipe for their buttermilk spice muffins. I have to confess that I've never actually made this recipe. However, Bob has perfected it. This week he found some oversized muffin tins at a very good price, so now they're ready to be shown off in public.

I should note that they work perfectly well in standard-size tins, but they aren't quite as pretty (and don't make you think you're actually at Mimi's quite as much).

Mimi's Buttermilk Spice Muffins

Muffin Batter
1 cup sugar
1/2 cup butter or margarine
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup plus 1 tablespoon buttermilk

Nut Topping
1/2 cup sugar
1 cup walnuts, finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Grease baking tins with butter or margarine.

Preheat oven to 375 degrees. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.

Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon. Add the flour and the buttermilk. Mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.

Make the nut topping by combining all ingredients together in a small bowl.

Fill each muffin cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.

Bake for 20-25 minutes, until golden brown. Recipe yields 12 standard-size muffins or six jumbo muffins. If using the jumbo muffin pans, reduce the oven temperature by 25 degrees and increase the baking time by 5-10  minutes.

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