Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon double-acting baking powder
1 1/2 tablespoons freshly grated nutmeg ( about 1 1/2 nutmegs)
1/2 teaspoon salt
1 large eggs, at room temperature
3/4 cup heavy cream
3/4 cup milk
5 tablespoons unsalted butter, melted and cooled
Directions:
In a large bowl with a fork, stir together well the flour, sugar, baking powder, nutmeg and the salt In a small bowl, whisk together the egg, the cream, the milk, and the butter until the mixture is combined well.
Stir the cream mixture into the flour mixture until the batter is combined well.
Divide the batter among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 400F oven for 15-20 min.
,or until they are pale golden and a tester comes out clean.
Turn the muffins out onto a rack.
Makes 12 muffins.
NOTE: These are a good breakfast muffin.
Not horribly sweet and wonderful with fresh fruit.
Servings: 6-12
Time preparation: 10 min.
Time total: 25 min.