1/2 lb. butter (2 sticks!)
1 1/2 c. sugar
4 1/2 c. flour
1 1/2 Tbsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. nutmeg
2 c. milk
5 Tbsp. butter, melted
Yield: 24 muffins
In a mixing bowl, beat together butter and sugar. Add eggs one at a time.
In a medium bowl, sift together dry ingredients: flour, baking powder, salt, and nutmeg.
Add dry ingredients to butter mixture alternately with milk. Mix until smooth.
Batter will be the consistency of pancake batter. Use right away or let rest in refrigerator overnight.
Preheat oven to 400°F.
Spray 24 muffin tins with nonstick spray. Fill muffin tins with batter.
Bake at 400°F for 20 min. until golden brown. Remove from tins to cool. When cool enough to handle, it's time to dip them.
Melt butter in a small bowl. In another small bowl, make up cinnamon sugar, about 1/2 c. sugar, then mix in as much cinnamon until it gets to the color that's pleasing to you. Dip tops in melted butter, then roll tops in cinnamon sugar. When the butter gets low, switch to a pastry brush and brush tops with butter.
Submitted by Gretchen Grant Contributed on: and modified on Saturday February 2nd, 2008