Nutmeg Muffins

I adapted this recipe from King Aurthur Flour's recipe for Doughnut Muffins. Check out their excellent blog: http://www.kingarthurflour.com/blog/.

I changed their version quite a bit. I reduced the sugar by almost half, used olive oil instead of vegetable oil and used 100 % white whole wheat flour instead of all purpose flour. They came out very good. I was worried that they would be dry since I really reduced the sugar, but they are very delicious and still very sweet.

One nice thing about these muffins is that they are not finicky about over mixing. King Aurthur people said that you can just not worry about over mixing. Just mix until everything is nice and smooth.

Nutmeg Muffins

4 tablespoons unsalted butter, room temperature

4 tablespoons olive oil

1/4 cup sugar

1/4 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
2 2/3 cups white whole wheat flour
1 cup milk, any fat

Topping
butter, melted
sugar combined with combination of cinnamon and nutmeg, to taste (a little nutmeg goes a long way here)

Grease a 12 cup muffin pan with shortening and set aside.

Combine butter, oil and both sugars in a stand mixer bowl and mix until smooth (may be curdled). Add the eggs and beat until smooth. Add the rest of the ingredients and mix until well combined. Divide the batter between 12 muffin cups.

Bake at 350 F for 20 minutes. Remove and cool for 5 minutes. Remove the muffins with a butter knife. To put the topping on the muffin, just dip the top of the muffin into butter and then roll in the spiced sugar.

Store in airtight container for a day or freeze for up to a month.

Makes 12 muffins