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Cream of the Crop Fruit Muffins




Source of Recipe


Elaine


Recipe Introduction


These cake-like muffins are a welcome addition to your breakfast bread basket.



List of Ingredients




Cream of the Crop Fruit Muffins

Batter
1 1/2 cups King Arthur Unbleached Self-Rising Flour
1/2 cup sugar
1/4 teaspoon nutmeg
3/4 cup diced apple, raisins or other diced, dried fruit
1 egg
1/2 cup buttermilk or milk
1/3 cup (5 1/3 tablespoons) butter or margarine, melted

Topping
2 tablespoons butter or margarine, melted
1/4 cup sugar whisked together with 1 teaspoon ground cinnamon


Recipe



Preheat your oven to 350°F.
In a medium-sized mixing bowl, whisk together the dry ingredients, adding the fruit at the end. In a separate bowl, beat together the buttermilk, egg, and melted butter. Add the wet ingredients to the dry ingredients and whisk until combined; the mixture should remain slightly lumpy. Scoop the batter into 12 well-greased or paper-lined muffin tins, filling them about half full. Bake the muffins for 20 to 25 minutes, until they're lightly browned. Remove them from the oven, let them cool in the pan for 5 minutes, then remove them from the pan. Dip the tops in the melted butter, then in the cinnamon-sugar. Serve warm or at room temperature.
Yield: 12 muffins.