Friday, August 19, 2011

Buttermilk Spice Muffins...Mimi's Cafe Muffin Makeover

My hubby loves the jumbo Buttermilk Spice Muffins at Mimi's Cafe. However, we rarely go out to eat, so I decided to search for a similar muffin recipe. I found one on the Family Fun website and made a few small changes to it; resulting in an award-winning muffin according to my hubby and friends. My friend even declared them her most favorite muffin I have ever made, and her children gave them an A+++! I baked these in regular size muffin pans, but you could easily make 6 jumbo size ones or 30 mini ones if you like. The recipe said it makes one dozen regular size, but I was able to get 15 out of the batter. If you don't keep buttermilk on hand, you can make your own by mixing 1 Tablespoon of lemon juice OR 1 Tablespoon of white vinegar per 1 cup of regular milk. Stir and let it sit five minutes until you add it to your recipe.

I encourage you to pretend you are at a restaurant this weekend, possibly even Mimi's Cafe, and get your kids involved in helping you measure the ingredients, stir the batter, and insert the muffin liners. Declare them "chefs for the day" and watch how their faces delight and their hearts soar as you spend quality time with them. My four year old loves helping Mommy bake in the kitchen....especially when there is chocolate chips involved ;-).

Have a Blessed Weekend! You are prayed for and loved dearly by your Heavenly Father!

Psalm 127:3
"Children are a gift from the Lord; they are a reward from him."


Buttermilk Spice Muffins

1 cup sugar
1/2 cup butter (1stick), softened
3 large eggs
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup + 1 Tablespoon Buttermilk (well-shaken)
1 cup chopped walnuts or pecans

1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. In a large mixing bowl, cream butter with sugar until light and fluffy. Add eggs and beat until well mixed.

In a separate bowl, whisk together flour, baking soda, salt, and spices. Add half of the dry ingredients to the butter mixture then mix in the buttermilk. Add the remaining flour mixture, beating just until combined. The batter may be lumpy.

Prepare the sugary nut topping. In a small food processor or blender pulse the topping ingredients until the nuts are finely ground and the ingredients well-mixed. If you prefer large nut pieces, then just mix your ingredients in a bowl - this is how I do it. I think the muffin has a more bakery-style look when you leave the nuts in larger pieces.

Spoon batter into prepared muffin tins, filling each 3/4 way full. Sprinkle the top with a large tablespoon of the sugary nut topping. Bake for 20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Be careful not to over-bake or the muffins will be too dry. Cool in the muffin tin for five minutes and then move to a cooling rack. Enjoy warm with a cup of coffee or hot tea :-).

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