Coffee Cake Muffins
Always check the egg carton for broken eggs before purchasing. Gently move the eggs around to check for underlying cracks that cause them to stick to the carton.
1 1/2 cup all-purpose flour
1 cup sugar, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 egg, beaten
3/4 cup milk
1/2 cup butter or margarine, softened
1 tsp cinnamon
1/3 cup butter or margarine
Preheat oven to 350°F. Grease a 12-cup muffin pan. Mix flour, 1/2 cup sugar, baking powder, salt and nutmeg in a medium bowl. Beat egg and milk in a small bowl.
Beat softened butter in a large bowl until light and fluffy. Add flour mixture and egg mixture alternately, mixing with a wooden spoon after each addition. Do not over mix.
Spoon batter into prepared muffin pan, filling each cup 2/3 full. Bake until a toothpick inserted into center comes out clean or until muffins are golden brown, about 15 minutes.
Mix remaining sugar and cinnamon in a bowl. Remove muffins. Dip muffin tops in melted butter, then in cinnamon-sugar. Place right side up on a wire rack; cool or serve warm.
To quickly revive any leftover muffins, heat in the microwave on HIGH for about 15 seconds. don't waste time by using baking powder that has lost its potency. If baking powder is more than 6 months old, test it by mixing 1 teaspoon baking powder with 13 cup hot water. If bubbly, the baking powder will work.