Cinnamon Buttermilk Muffins

Second recipe from this book, and we're just as happy with the finished product.

A nice muffin batter, with buttermilk and nutmeg (I like to think I don't need to include the 'freshly grated' instruction every time...), baked till dry and golden. When the muffins are completely cool, dip them first in melted butter, then in a cinnamon-sugar mixture.

Matt says:

"As with many good breakfast food, sweet but not too sweet. The taste of nutmeg was strong enough to be identified as nutmeg, but didn't over-ride the cinnamon. Given the size of the muffin, it's a good thing I didn't have hot chocolate, too. Otherwise, I wouldn't have been able to eat lunch!"



Tagged with: Food and Drink, Muffins, Breakfast, Cinnamon, Nutmeg, Williams-Sonoma, Cookbook, Baking