BUTTER-SPICE MUFFINS..GREAT FOR ANY MEAL AND CAN BE SERVED AS A TENDER SHORTCAKE WITH FRESH FRUIT

These little treats pack a lot of flavor and they are so adaptable, may be served with ANY meal and a great healthy snack too.

This recipe originated in 1930's Mississippi

makes 12 + depending on size of muffins

They are best made with dark brown sugar and  50:50 whole wheat flour, but reg sugar and all allpurpose flour will work too.


PREHEAT OVEN 400F

  SHELF LOWER THIRD OF OVEN

1 cup whole wheat flour
1 cup allpurpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp sea salt or 1/4 tsp reg salt
 Combine in a bowl and mix well, and set aside

1 cup packed brown sugar
2 large eggs beaten
Beat very well together until the sugar is dissolved.

1/4 cup milk ( if using just allpurpose flour omit the milk)
2tsp vanilla extract or almond
1/2 cup vegetable oil
1/4 cup melted butter or margarine

When sugar is dissolved into the eggs, beat in the milk, extract, oil and melted butter, then add to the dry mix (making a well in the flour mix).
STIR IT JUST TO COMBINE

pour into well greased and floured muffin pans (don't use paper liners) filling 2/3 full.

BAKE 20 MINS or until wooden toothpick inserted in center comes out clean.

Remove from oven and let cool in pan for 1 min.
Then transfer to cloth lined basket to serve warm or wire rack  to cool down.

Serve with butter, cream cheese, jams, jellies, marmalade, honey, syrups, fresh fruit.

variations:
add any chopped nuts,  ground flax seed, dried fruit reconstituted with a little water or black tea.
Also wonderful with grated ripe apple or pear added to the batter.

These also  freeze very well.