We had house guests over the weekend and enjoyed a leisurely Sunday morning breakfast - including my go to recipe for muffins. It's a great basic recipe that can be altered, added to and updated. This time I added fresh blueberries and lemon zest. It is a one bowl recipe and ready in 30 minutes. The original recipe is from a cookbook called Kitchen Keepsakes by Bonnie Welch and Deanna White. The book was a wedding gift twenty years ago and the person who gave it to me marked her favorite tried and true recipes. Love it. The cover is tattered and burned. I nearly lit the book on fire one day while it lay a little too close to the gas flame on my stove top. Yikes.
Cinnamon Sugar Muffins
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk
1 egg, beaten
1/3 cup butter, melted
Cinnamon and sugar to sprinkle on tops
Mix flour, sugar, baking powder, salt and freshly grated nutmeg. Add milk, beaten egg and melted butter. Mix well. (Here is where I add anything extra...blueberries, lemon zest) Fill greased or lined muffin tins 2/3 full and bake 400 degrees for 20 minutes.
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