Buttermilk Muffins

Oh, man. I'm glad that this wasn't the first thing I baked yesterday. Because if it was? I would've taken it as a sign that the Baking Gods really didn't want me in the kitchen.

First, I put the flour in the wrong bowl at first. Had to switch bowls, wash the bowl out again. Then realized I didn't have enough nutmeg. In an attempt to add some more spice, when I opened the cinnamon, I forgot it didn't have the little, um, sprinkle-guard-thingie, and like two tablespoons' worth went in the bowl. Oh, and the piece de resistance? My buttermilk went bad. *sigh*

The recipe is originally from Mimi's Cafe, which is a great restaurant that's mostly on the west coast and midwest. They have a New Orleans feel to them, have a fabulous five-cheese grilled cheese sandwich, and you get a muffin with any soup or salad. And these aren't just ordinary muffins. Jumbo size muffins that are just... delicious. I'm a big fan of the carrot raisin, but this buttermilk one comes in at a close second. If you can get to a Mimi's, by all means, go! Have a muffin and think of me, all the way out here in MA, with no Mimi's for many, many miles.

Being that I had such issues with the making, mine taste nothing like the original. Substitution buttermilk never tastes the same as the real thing. That and the spice mix-ups, too. But, despite my fears, they don't taste all that bad. I just had one for breakfast, actually. The topping of sugar and cinnamon gets a bit crunchy, and that was my favorite part. :)



Ingredients:
2½ cups flour
2 tsp. baking soda
1 tsp. nutmeg
1 cup sugar
½ cup butter, softened
3 eggs
½ tsp. cinnamon
3/4 cup + 1 Tbsp. buttermilk

Topping:
½ cup sugar
½ tsp. nutmeg
½ tsp. cinnamon

Directions:
Preheat oven to 375F. Line 12-16 muffin cups with paper liners.

Whisk together flour, baking soda, and nutmeg; set aside.

Cream butter and sugar until smooth. Add eggs. Alternately add flour mixture and buttermilk, beating just until combined. Fill muffin cups 3/4's full.

Mix topping ingredients in a small bowl. Sprinkle 1 Tbsp. on top of each muffin right before putting the pan in the oven.

Bake at 375F for 20-25 minutes, or until a toothpick inserted near center comes out clean. Let cool on wire rack. Eat warm or cooled down.