These tasty muffins are just right for a holiday bread basket. Preparation: 10 to 15 minutes, plus baking time.
cooking spray 2 cups unbleached all-purpose flour 3 tablespoons brown sugar, packed 1 tablespoon baking powder 1⁄2 teaspoon freshly grated nutmeg 1⁄4 teaspoon salt 2 large eggs 1 cup evaporated skimmed milk (not reconstituted), or whole milk 1⁄4 cup unsalted butter, melted and cooled
Nutritional information per serving (1 regular or 2 mini muffins): Calories 155 (29% from fat) • carb. 22g • pro. 5g • fat 5g • sat. fat 5g• chol. 46mg • sod. 208mg • calc. 141mg • fiber 1g
Preheat the oven to 375°F. Spray 12 regular or 24 mini muffin cups. Place the flour, brown sugar, baking powder, nutmeg, and salt in a medium bowl. Mix on speed 1 for 30 seconds to combine and break up brown sugar; reserve. Place the eggs in a second bowl. Beat on speed 3 until slightly foamy, 30 seconds. Still mixing on speed 3, add the milk and melted butter; mix for 15 seconds. Pour over the dry ingredients, and use speed 1 to fold in until the ingredients are just moistened. Scoop into the prepared muffin cups. Bake in the preheated oven 18 to 20 minutes for regular muffins, 14 to 16 minutes for mini muffins, until lightly browned and center is springy to the touch. Serve warm with Maple Orange Butter (recipe listed under Sauces and Dressings). Muffins may be made ahead and frozen; thaw and warm before serving.
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