Blueberries! Muffins and more.

I got some awesome blueberries at my grocery store this last week, and after a particularly grueling... no, I should say spirit crushing... day of house hunting I came home and made these:

Blueberry muffins, from my Williams-Sonoma Breakfast Comforts cookbook, and THIS:

Blueberry and Almond Tart (with Basil Whipped Cream, yumm!) which I have made before. They were delicious, and re-inflated my spirit like only fresh home-baked goods can. To find the recipe for the tart click on the link above. Here is the recipe for the muffins:

You will need:


- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup buttermilk (or regular milk with a splash of plain white vinegar)
- 2 large eggs
- 5 Tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but what makes these so special)
- 1 1/2 cups fresh or frozen blueberries

for streusel (optional, my Jacob prefers them without):

- 1/4 cup all-purpose flour
- 2 Tablespoons sugar
- 2 Tablespoons unsalted butter
- 1/3 cup sliced almonds or pecans

Directions:

Preheat the oven to 400 degrees F. Butter and flour 12 standard muffin cups or line them with paper liners. Butter the top of the muffin pan.
In a bowl, sift together all DRY ingredients. In another bowl whisk together the WET ingredients. Pour WET ingredients into dry and stir unit just combined. Fold in the blueberries. Divide batter evenly among muffin cups.
 - To make the streusel, in a small bowl combine the flour, sugar, and butter. Using your fingers or a fork, work the ingredients together until just combined. Work in the almonds/pecans. Press into a ball, and then separate with your fingers into coarse crumbs. Sprinkle the streusel evenly over the tops of the muffins.

Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20-25 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes, then turn out onto the rack. Serve warm or at room temperature. I love mine warm, with lemon curd or basil whipped cream, or plain!

Baked French Toast with Bananas and Chocolate

You all need to check out the blog: SeaSaltWithFood.com
I baked this at my dad's house on our last trip out there. I couldn't believe he had all the ingredients on hand! Lucky me! Find the recipe HERE.

Another Delicious Pumpkin Bread Recipe

I begged my friend Adriana sent me this recipe. She gave me some the other day and I couldn't stop eating it. I'm not sure where the recipe came from, but she changed it a bit so I'm giving her the credit. This bread is the best if you make a simple frosting (of milk and powdered sugar) and pour it over the top of the bread while bread is still warm. The frosting will harden and add a delicious sweet crunch to the yummy bread.


Ingredients:

-1 cup butter or margarine, softened
-2 cups granulated sugar
- 3/4 cup brown sugar
-3 eggs
-3 cups all-purpose flour
-1 tablespoon baking powder
-1 1/2 teaspoons baking soda
-1 teaspoon ground cinnamon
-1 teaspoon ground cloves
-1 teaspoon ground nutmeg
-1 (16 ounce) can solid pack pumpkin

Directions:
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Chewy Flour Tortillas

Until my friend Melissa sends me her mother's recipe for tortillas I will have to make due. (If you are eating tortillas not made by Aralie Warren then you, know it or not, are making due as well.)

I tried out this recipe (found HERE) because it seemed simple. The recipe only has a few ingredients and it comes together pretty quickly. This recipe gives you thick, chewy tortillas.

Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 3/4 cup luke warm milk

Directions:

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

(Jacob and Finnley enjoying the fruits of my labor)

Meisenbach Family Dinner Rolls (12/10/2009)

A Meisenbach family recipe, these are a Thanksgiving staple. I will also make them slightly larger and use them for sandwiches or hamburger buns, when doing this you may need to lengthen baking time and lower the oven temperature.

You will need:

- 2 packages yeast (Active Dry)
- ¼ cup warm water (to dissolve yeast)
- 3 eggs
- ½ cup shortening
- ½ cup sugar
- 1 cup warm water
- 2 teaspoons salt
- at least 4 ½ cups flour (this recipe makes a very sticky dough, but to get it the right consistency I sometimes end up needing to add more flour)

Directions:

Start by adding the 2 packets of yeast to ¼ cup warm water. Let it sit while you start combining the other ingredients.

In mixer combine shortening, sugar and the three eggs. Add in the yeast. Alternate adding in a little of the flour and water. Add the salt in with your last bit of flour (salt will retard the growth of the yeast, so I add it in last). As I noted, this will be a very tacky dough, if it seems too tacky feel free to add in more flour up to an extra cup and a half, I have never needed to add in more than that. Once your dough has been combined, remove it to a lightly greased bowl to rise. I like to spray the top of my dough lightly with pam to keep it from drying out. Let it rise until double in size (about an hour and a half).

After the first rise you are free to punch down and shape into desired rolls. After shaping into rolls, allow to rise for another 20-45 minutes, or refrigerate dough up to overnight and allow to rise before baking the next day. Bake at 400 degrees for 12 to 15 minutes. This recipe is a great base for just about any roll: dinner, cinnamon, orange, etc.

Cheddar Buttermilk Biscuits (12/10/2009)

Thank you Ina Garden, I love you!

Reader, you may be asking yourself what the difference is between these biscuits and the cheddar muffins I make... the cheddar muffins are sweeter, these biscuits have a salty, savory flavor that holds up really well next to pot roasts etc.

One can never have too many ways of combining breads and cheeses, don't you agree?



Ingredients:

- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar
- 1 egg, beaten with 1 tablespoon water or milk
- Maldon sea salt, optional

Directions:

Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Tomato Soup and Parmesan Bruschetta.

For the past few nights Jacob has totally commanded the computer because he has been finishing up a power point presentation on an anthropologist named Edward Sapir. He wasn’t that excited about his report at first, but for the past few days it has been all he has talked about. I think Edward Sapir is amazing for two reasons: first, he is a linguist who worked primarily with North American Indians, and I think linguists are the smartest people on earth. Second, not only did he publish his linguistic findings, but he also published a collection of poetry. I love me a smarty with a sensitive side!




I found an awesome tomato soup recipe on the food network site that you should ALL try! (–Jon, this could easily be vegan-ified.) It is hearty and bright, and I had two bowls of it this afternoon when I wasn't eating ice cream-nutella-chocolate chip cookie sandwiches!

Cook time: 50 min (including prep.), Serves: about 6 people
You will need:

- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon

In a large soup pot melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender (about 4 minutes). Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, and be careful to remove the bay leaf before hand. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately. Note: Crème fraiche costs about eight dollars per container and can be very hard to find. Instead of using crème fraiche I combined about 4 ounces of cream cheese with about a half cup of heavy cream, then added the lemon zest, and just stirred that mixture right into my soup. I thought it came out wonderful, so you can try it that way if you like!

I don’t have a picture of the soup because I was too hungry to set one up, but perhaps I will post one later. I do have a picture of the bread I made to go with it.

This bread is easy, fast and delicious! It is a Guy Fieri recipe he calls “Pomodoro Fresco Sourdough Bread.”



You will need:

- 1 (12 to 16-inch) sourdough baguette
- 2 garlic cloves, halved plus 1 tablespoon minced garlic
- about 5 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano, plus more for garnish
- 2 cups diced Roma tomatoes
- 1/3 cup thinly sliced fresh basil leaves, plus more for garnish
- 2 tablespoons balsamic vinegar
- sea salt
- freshly ground black pepper

Preheat your oven to 350 degrees.
Cut the bread in half lengthwise, and place it on a sheet tray. Drizzle a little olive oil on top of the halves and season with salt and pepper. Bake in the oven until lightly brown (about ten minutes). Rub the crusty bread with the garlic cloves. Drizzle with more of the olive oil and sprinkle with the Parmesan cheese. Return to oven to melt cheese.

In a medium mixing bowl combine the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper, and let sit for 5 minutes at room temperature.
Remove baguette from oven and top with the tomato mixture. Garnish with basil and extra Parmesan cheese.

Cheddar Muffins

I have one week before I’m off with Finn to my in-law’s in California. I have nine dollars for one week of groceries. We have stuff in the freezer, but I may have to be a tad more creative. When Jacob offered to go to the grocery store for me today I only requested two things: nutella and chocolate chips. At least we won’t have to go without our chocolate chip nutella ice cream sandwiches for this last week… few!

Yesterday I set myself up for some baking. I made some basic dinner rolls, and while those were rising I made some cheddar muffins. I had never made these particular muffins before; I got the recipe from the Better Homes and Gardens Cook Book. The recipe yields 12 muffins. There are only 2 left. Jacob has only had one, and he had to fight for it… I ate a few with chicken salad, I had some with chicken noodle soup, and I had one for breakfast with sugared strawberries and raspberries. These muffins are definitely going on my regular rotation.

For the Cheddar Muffins:
Cook time: about 25 minutes, Yield: 12 muffins

(This happens to be the first recipe in the “Breads” section of my Homes and Gardens Cook Book.)
- 1 and ¾ cup All-Purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 beaten egg
- ¾ cup milk
- ¼ cup cooking oil
- ½ cup shredded cheddar cheese
Grease your muffin tins, or line with paper cups and set aside. In one of two bowls combine first 4 dry ingredients and set aside. In second bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture and stir until just moistened. Add cheese and stir until just combined. Be careful not to over mix, as this will make your muffins dense and tough. Spoon batter into muffin tin, and bake at 400 degrees for 18-20 minutes, until a toothpick inserted into center comes out clean, you know the drill. Allow them to cool for a few minutes, but they are the best warm, when you pull them apart and see the melty strings of gooey cheddar…yummmmm.

Lion House Pumpkin Bread

Well, happy belated Halloween…

Finn got to dress up as a Knight. (Thank you Jessie for buying the wrong size for your son and giving me this costume for free!) He looked adorable! And let me tell you, this boy who mostly babbles, when he’s not ignoring you, had “Trick or Treat” down by the third house. Candy motivates.

Now, never in my life have I ever experienced someone giving something other than candy, but last night I found “The Pencil Lady.” You may have thought, nay… hoped, that this creature only existed in stories but she is all too real, in her early 60’s, and living down the street from my church. Pencils???!!! Are you serious?!! Forget about saving my kid from cavities lady, I used to work for a dentist. As soon as he realizes that the pencil is not candy he is going to go ballistic, start flinging the pencil around, and he will probably end up poking his eye out! So, thank you in advance for the trip to the E.R. Pencil Lady. Look for the bill, it will be taped to your door in the near future. Give me a cavity over an eye patch any day.
Next year I am hoping to catch a glimpse of “The Penny Lady.”

Andrea, yesterday I recreated your apple butter pork tenderloin in my crock pot. One difference: I used pork loin instead of pork tenderloin because the loin cut was bigger than the tenderloin. It came out a little tough. Is this because I used my crock pot, or is loin tougher than tenderloin? It was still delicious.

Another experiment I tried… On Guy Fieri’s show on Friday he made what he calls “the bomb bakers.” They are basically baked potatoes that he brines for between 2 and 7 hours before popping them into the oven. (To brine just means to soak in heavily salted water.) According to Guy doing this seasons the potatoes and helps the skin crisp up when you bake them. As for the crispy skin, he was right on the money, but I couldn’t tell a difference when it came to the seasoning. Here is the link if you are interested in trying this out for yourself: http://www.foodnetwork.com/recipes/guys-big-bite-/the-bomb-bakers-recipe/index.html

One more thing, I thought I would tell you guys about this funny book I got from the library the other day. It is a kid’s book, so if you don’t have a kid of your own may I suggest that you get this for a friend who may have a kid, maybe for their child’s next birthday. It would also make a great fall baby shower gift. It is called The Pirfect Pumpkin Pie.


Here is a link for more info:http://www.amazon.com/Perfect-Pumpkin-Pie-Denys-Cazet/dp/0689864671

On that subject, here are a couple other winners for kids around two (Finn's top three favorite books, and my two favorite to read to him):

The Rainbow Goblins

http://en.wikipedia.org/wiki/The_Rainbow_Goblins
http://book.consumerhelpweb.com/authors/derico/0500277591.htm
Where The Wild Things Are

My First Farm Touch and Feel Click Clack Moo, Cows that Type

Diary of a Worm



The recipe I am posting today will help you welcome in fall with a bang, and by bang I mean a huge sugar rush. It’s the Lion House Pumpkin Bread!

Makes: 2 loaves, Cook Time: about 1 hour and 15 min, including prep and bake time
You will need:

- 1 and 1/3 cup vegetable oil
- 5 eggs
- 1 can (16 oz) pumpkin
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 2 packages (3 oz each) instant vanilla pudding mix (The closest I can ever fine are 3.5oz, so my bread always has a little extra but I never notice a difference.)

* Now, you can add one cup of your favorite chopped nuts into the mix, or you can do like I do and top your bread with “Streusel nut topping” (found in the Better Homes and Gardens Cook Book). Look for the recipe following the directions.

Grease 2 8x4 inch loaf pans and set aside. Mix oil, eggs and pumpkin in a large mixing bowl. In a separate bowl sift together dry ingredients (flour, sugar, baking soda and spices). Add dry mixture to wet mixture slowly until just blended, being careful not to over mix. Then stir in pudding (and nuts if desired). Pour into prepared loaf pans. Top with Streusel Nut Toping if desired (recipe below) and bake for 1 hour at 350 degrees.

For Streusel Nut Topping You will need:

- ¼ cup packed brown sugar
- 3 tablespoons all purpose flour
- 2 tablespoons butter
- 1/3 cup chopped nuts

Make a friend, give a loaf away...

Parmesan Chicken, Puttanesca Tomato Salad, and the Best Garlic Bread Ever (so say Jacob and Grayson)

I know it sounds like a lot, but it is really easy and comes together fast if you plan it right. If you watched food network today then you’ve likely already seen two of the three recipes. The Puttanesca Salad is a Rachael Ray recipe, so you know it’s easy (and is jam-packed with E.V.O.O.), and the garlic bread was on Guy whatever’s show today. The parmesan chicken is an old Ina Garden recipe. If I ever let loose and get totally wasted, I’m doing it with Ina. She looks like a woman who knows how to grip it and rip it.

If you are gonna make all this in one night (like I did) here is the game plan I would suggest:

- Prep the garlic butter for the bread first.
- Next, assemble your tomato salad and store it in the fridge while you finish everything else.
- Pound out your chicken breasts and prep your flour/egg/bread crumb stations. Then get your skillet preheated and ready.
- Slice your bread, and coat with the garlic butter. Line a cookie sheet with tin foil (you will be glad you did come clean up time) and put the buttered bread on it. Preheat the broiler.
- Start breading and cooking your first and second chicken (I had to cook my chicken breasts one at a time because my skillet was too small), put the garlic bread in to cook about the same time you start your last chicken breast on the skillet.


Now for the recipes...


For the Garlic Bread you will need:

- 1 loaf sourdough or French bread, cut in half lengthwise
For the Garlic butter:
- ¾ pound unsalted butter (3 sticks of butter), room temp.
- ½ cup mayonnaise
- Pinch of paprika or cayenne pepper ( I prefer cayenne)
- 1 tablespoon Italian seasoning
- 1 tablespoon chopped fresh Italian parsley leaves
- 1 teaspoon crushed red pepper
- garlic salt (Guy roasted his own garlic which took an hour, I used garlic powder and it was better than fine…to each his own.)
To top:
- ¼ cup grated Parmesan cheese
- either sun dried tomatoes or roasted tomatoes in olive oil, whichever you prefer. I used the latter because I think sun dried tomatoes are a little to strong/sweet if you know what I mean…
- about 2 tablespoons chopped fresh Basil


For the Garlic butter simply mix all the ingredients together. Top the bread with the butter and then broil until toasted. Slice the toasted bread, and top with the parmesan cheese, tomatoes and basil. You better serve this with something delicious, because this bread will seriously steal the show.

For the Puttanesca Tomato Salad you will need:

- ½ cup E.V.O.O. (Rach, that you so much for that…(sarcasm…))
- 1 jar large capers (drained and patted dry if you plan to fry them, but I don’t think you need to…I tried it and thought that frying took away their flavor.)
- 1 clove garlic grated or finely chopped
- 1 teaspoon anchovy paste (don’t be scared)
- 6 plum tomatoes (I used roma and was fine)
- 1 small red onion, or ½ medium very finely sliced (I used ½ a small onion and it was still a lot)
- ½ cup coarsely chopped flat leaf parsley (I used the same Italian parsley that I used in my garlic butter)
- a handful of pitted good quality black olives (Harmon’s has an olive bar, hopefully you have access to some place with one, like a Wholefoods…canned black olives aren’t gonna cut it this time…)
-salt and black pepper
- 1 teaspoon red pepper flakes for seasoning

If you want to fry the capers: Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
Then, combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve. This recipe has a lot of what I like to call ‘adult’ flavors. It is strong, but really good served on top of the parmesan chicken, so give it a try!

Thank you Harmon's, and your plentiful olive bar...

For the Parmesan Chicken you will need:

- 3 chicken breasts, pounded until they are ¼ inch thick
- 1 cup all purpose flour
-1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 large eggs, beaten with a tablespoon of water added
- about 1 and ¼ cups seasoned dry bread crumbs
- ½ cup freshly grated parmesan, plus extra for serving
- unsalted butter
- olive oil (Ina Garden is way too cool to say E.V.O.O.)
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with the additional parmesan and some of the puttanesca tomato salad.

I will tell you that I didn’t pound out my chicken to the thickness specified by Ina, and I spent about ten extra minutes cooking each breast. It was a bummer, and Jacob and Grayson didn’t get to eat until almost nine o’clock. The moral of the story, plan well fair chefs, plan well. I didn't take a picture of my chicken because it was all cut up and ugly, but you can go here to see the one Ina posted on foodnetwork.com:http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html

Warm Sweet Potato Muffins with Cinnamon Sugar Coating (9/29/2009)

Starting back up nice and easy…
This recipe makes 12 muffins, and will take you about an hour.

You will need:
-2 and ½ cups flour
-1 and ½ teaspoon baking powder
-1/2 teaspoon table salt
-1/4 teaspoon baking soda
-1/4 teaspoon ground nutmeg
-1/3 cup buttermilk
-1/3 cup milk
-1/2 cup sweet potato puree (I used canned, and just mashed them)
-1 teaspoon vanilla extract
-1 stick unsalted butter, room temp.
-3/4 cup brown sugar
-2 eggs
-1/2 cup sugar
-2 teaspoons ground cinnamon
-1/4 teaspoon ground nutmeg
-1/2 stick unsalted butter, melted

Preheat oven to 350 degrees, and coat a muffin tin with nonstick spray.
Whisk together first 5 ingredients (down to nutmeg). In a separate bowl, combine buttermilk, milk, sweet potato puree, and vanilla.
In a third bowl cream the stick of butter and brown sugar together until fluffy. Add eggs one at a time, beating well after each addition. Alternately stir dry and wet mixtures into the butter, starting and ending with the dry. Be careful not to over mix! Fill muffin cups about half full and bake for about 25 min or until toothpick comes out clean from center of muffin.
Combine sugar, cinnamon, and nutmeg in a shallow dish. When cool enough to handle, yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat. Serve them warm.