Wednesday, October 10, 2012

Mace Crumb Muffins

Even though it is cold in the morning, my children think they still can wear shorts to school. I figure they still will be asking when there is snow on the ground. Can you imagine two children at the bus stop in shorts with heavy jackets on? I would even make them wear their hats. I know if I allowed it then it would backfire since they would be saying you let us before. Right?
I figured I would make some muffins for breakfast before school. My son even argues about eating breakfast before school. Even if he is eating breakfast at the bus stop, he still needs to eat. When I picked this recipe, I thought I had allspice. I had run out so I looked for a nice substitute. I found I had mace. A spice I like but I don't use often. The kids liked it but they like streusel on any muffin. I really liked them. They are fragrant. they are light and full of flavor. It seemed like a perfect muffin for the fall.
Mace Crumb Muffins
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 tsp ground mace
4 Tbsp unsalted butter, cold and cut into bits
2 cups all purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp ground mace
1/4 tsp salt
1/4 cup brown sugar
1 stick (8 oz.) unsalted butter, melted and cooled
2 eggs
3/4 cups milk
1/4 tsp vanilla extract

  1. Preheat oven to 375 degrees F.
  2. Line a muffin tin with 12 cupcake liners.
  3. Place the muffin tin on a baking sheet.
  4. In a small bowl, combine the flour, brown sugar, and mace until blended. Set aside the streusel topping in the refrigerator until ready to use.
  5. In a large bowl, whisk together the flour, sugar, baking powder, mace, and salt. 
  6. Add the brown sugar and stir until no lumps.
  7. In a small bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined. 
  8. Pour the dry ingredients over the dry ingredients. Whisk gently and quickly until combined. The batter will be lumpy.
  9. Fill each muffin tin 1/3 full with the batter. 
  10. Add a little streusel to the center of the batter.
  11. Fill the remaining muffin tins 2/3 full with batter.
  12. Sprinkle the remaining streusel over each muffin gently pressing the streusel into the batter.
  13. Bake the muffins for 20 minutes or until the tops are golden brown. A toothpick should come out clean when inserted in the middle of each muffin.
  14. Transfer the muffins to a wire rack and allow to cool for 5 minutes before serving.
Recipe adapted from Baking From my Home to Yours cookbook by Dorie Greenspan. 

A year ago I made...............Cheesy Basil Stuffed Chicken. Yum!
Did you already know...
-Mace is the lacy, threads covering of the nutmeg seed.
-It takes over 110 lbs. of nutmeg to produce 1 lb. of mace.
-Mace is sweeter and milder than nutmeg.

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