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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adjusted from Williams Sonoma collection recipe...a very nice spiced muffin. If you love cinnamon, clove, nutmeg and allspice you will love these muffins. I love them with a fresh brewed cup of coffee or tea. Ingredients:
2 cups all-purpose flour |
2/3 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 teaspoons nutmeg (grated fresh is best for this recipe) |
1 teaspoon ground cinnamon |
1/2 teaspoon clove |
1/2 teaspoon allspice |
1 egg |
1 cup heavy whipping cream |
1/2 cup milk |
1/3 cup unsalted butter, melted |
1/4 cup dried currant (i do not use this in mine as i just love the spices) (optional) |
Directions:
1. Preheat oven to 400F (200C) and prepare muffin tins by greasing or lining them with paper.
2. In a large bowl, stir together the flour, sugar, baking powder, salt, nutmeg, cinnamon, cloves and allspice - then set aside.
3. In a medium bowl, whisk together the egg, cream, milk, melted butter (and currants if you are using them).
4. Add the wet ingredients to the dry ingredients and stir JUST UNTIL BLENDED (do not overmix).
5. Spoon into the muffin tins, filling 2/3rds full.
6. Bake for about 20 minutes or until pick comes out clean.
7. Cool in tins for 5 minutes before removing to wire rack to cool completely.
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