These are my favorite muffins right now. They are beautiful and delicious. I like to make them REALLY big in the Texas muffin pans. Of course, they are best served warm, but are equally delicious served at room temperature. Perfect for a cool autumn morning and for sharing. I found this recipe in the Boston Globe and adapted it a bit. I usually substitute the buttermilk for skim millk or soy milk and eliminate the salt. In addition, I use I Can't Believe it's Not Butter butter spray for the coating. It works just fine. You can also substitute some of the oil for applesauce.
Butter or spray for the muffin tin
2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 Teaspoon nutmeg
1/2 Teaspoon salt
3/4 cup canola oil
3/4 cup buttermilk
1/4 cup sour cream (non-fat works fine)
1. Set the oven at 375 degrees. Butter a 12-cup muffin tin; set it aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, nutmeg and salt just to blend them.
3. In another bowl, whisk together the egg, oil, buttermilk and sour cream. Add the buttermilk mixture to the flour mixture. With a wooden spoon, stir until the mixture is combined.
4. Spoon the batter into the muffin tin, filling each indentation right up to the top.
5. Bake the muffins for 20 minutes or until they are firm and golden and a skewer inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes.
4 Tablespoons butter
1/2 cup sugar
1 teaspoon ground cinnamon
1. In a small bowl in the microwave, melt the butter
2. In a large shallow bowl, combine the sugar and cinnamon. Stir well.
3. While the muffins are still hot, turn them out of the tin. Brush each muffin with melted butter. Roll in the cinnamon-sugar mixture.
Have a great Saturday!