Wednesday, November 14, 2007


'Tis the season to be baking! I always love when the weather cools down, the night begins sooner, and you can smell the fireplaces burn...this is the time of the year when we turn off the outside grill (for the most part) and turn on the oven. Although we've only had a few really cool nights, I'm hoping that Fall will truly show it's face more 80 degree days. I thought it'd be fun to share some recipes on here...and PLEASE, if you have a favorite...share it too. I always love getting recipes that are tried and true. As I plan my meals, it's nice to have a good variety. Although this one isn't a dinner recipe, it's one of my favorites for the fall!

Buttermilk Spice Muffins:

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

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

Grease the baking tins with butter or margarine

Preheat oven to 375°.
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 to the first mixture, 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:
Mix all ingredients together in a small bowl.

Grease muffin tins with butter or margarine or use paper baking cups.
Fill each 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 at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry.
You may need to adjust the temperature or the baking time according to your home oven.

Recipe yields 12 standard-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

This is the perfect fall treat with a nice cup of coffee! Enjoy!

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