Looking for a tasty weekday breakfast idea? Or something to send with the kids for lunch?<br /><br />Ingredients:<br />For the muffins:<br />½ cup unsalted butter, at room temperature<br />⅔ cup sugar<br />1 egg<br />1½ cups AP flour<br />1½ tsp. baking powder<br />½ tsp. baking soda<br />½ tsp. salt<br />½ tsp. freshly grated nutmeg<br />½ cup buttermilk<br />1½ tsp. vanilla extract<br />For the topping:<br />⅔ cup sugar<br />1 Tbs. ground cinnamon<br />6 Tbs. (¾ stick) unsalted butter, melted<br /><br />Method:<br />Preheat oven to 350°F. <br /><br />Cream the butter and sugar; add the egg and beat well until smooth. <br />In another bowl, combine flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until moist - don't over mix. <br />Bake 20-25 minutes or until the muffins are golden, and a toothpick inserted into the centre of a muffin comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes.<br />Topping: In a small shallow bowl, stir together the sugar and cinnamon; with the melted butter in another small bowl. Dip the muffin top first into the melted butter,then dip in the cinnamon-sugar mixture, coating it evenly.
