Nutmeg Muffins with Fresh Strawberry Syrup

Sauces & Condiments | Baking |

SERVES Makes 6 jumbo muffins or 12 smaller muffins - START TO FINISH: 40 minutes
Recipe Scoop Nutmeg Muffins with Fresh Strawberry Syrup

Nutmeg Muffins with Fresh Strawberry Syrup

Muffins:

6 tablespoons butter
½ cup granulated sugar
1 large egg
1 ¼  cup all purpose flour
2 teaspoons baking powder
pinch of salt
½ teaspoon ground nutmeg
½ cup 1 % or higher milk

Syrup:

2 cups sliced strawberries
1 tablespoon sugar
1 tablespoon water

Muffins:

1. Preheat oven to 350 degrees. Butter a 6-cup, extra large non-stick (or 12-cup regular size) muffin tin and set aside.
2. Using a mixer, mix together butter and ½ cup sugar on medium high speed until creamy. Add egg and mix thoroughly, scraping down sides as necessary.
3. Sift together the flour, baking powder, salt and nutmeg. Slowly incorporate the flour mixture with the butter mixture, alternating with the milk until all the dry ingredients and milk are added. Batter will be fluffy. Divide equally among the prepared muffin cups.
4. Bake for 15 to 18 minutes or until muffins are lightly brown at edges and bounce back when lightly touched on top. Serve with strawberry syrup, if desired.

Syrup:

Combine the strawberries, sugar and water in a small mixing bowl. Using a potato masher (or fork) mash the strawberries to create a rustic syrup. Let stand 10 minutes, stirring occasionally, before serving. 

Nutmeg Muffins with Fresh Strawberry Syrup

Approximate Values 1/2 jumbo or 1 small muffin with syrup: 152 calories , 6.5 g fat (4 g saturated), 31 mg cholesterol, 2.4 g protein, 22 g carbohydrates, 2 g dietary fiber, 64 mg sodium

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