3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
5.3 ounces melted unsalted butter
1 cup of milk or buttermilk, room temperature
Sift flour, baking powder, salt, and nutmeg together in a small bowl.
In a medium bowl, whisk the eggs, sugar, butter, and vanilla together until smooth.
Add the flour and milk alternately to the egg mixture in three additions folding with a spatula until smooth.
Scoop batter into well sprayed muffin tin with no liners.
Bake at 375 for 12-15 minutes or until firm to the touch in the center of the muffin.
To finish muffins with cinnamon /sugar, first dip the muffin in melted butter then roll in cinnamon sugar.
To finish the muffin with donut glaze, dip cooled muffin in glaze.
Glaze recipe: Stir together 3 cups powdered sugar, 4 ounces melted butter, and 2 teaspoons vanilla. Add 6-9 tablespoons milk and stir until glaze is smooth and the consistency is creamy. You will have glaze left over. You can half the recipe or keep glaze refrigerated for later use. Let glazed muffin dry for a few minutes before serving.
Presented by: Anissa Shull, Tellico Grains Bakery