COTTAGE STREET BAKERY DIRT BOMBS
Mary Holmes
ingredients
- For the muffins:
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom**
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 cup whole milk
- For the topping:
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
directions
- 1
Preheat the oven to 400 degrees with the rack in the center position. Generously coat a 12 cup standard muffin tin with butter, greasing the flat part as well.
- 2
To make the muffins: Sift the flour, baking powder, salt, nutmeg, and cardamom into a mixing bowl. In a separate bowl, either by hand or using an electric mixer, cream the butter or sugar until light and fluffy. Mix in the eggs. Add dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the ingredients. The batter will be on the stiff side, but airy. Don’t over mix the batter as this will make the muffins tough.
- 3
Bake for about 25 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- 4
To coat the muffins with topping: Add the melted butter to a shallow bowl and mix the sugar and cinnamon together in a separate bowl. Dip the muffins in the butter. Immediately roll the muffins in the cinnamon sugar mixture.
- 5
**recipe calls for cardamom but I use allspice for extra zip
Source: Mary Holmes
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