• 12servings
  • 30minutes
  • 248calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D, P
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2/3 cup sugar

  3. 1 tablespoon baking powder

  4. 1/2 teaspoon salt

  5. 2 teaspoons nutmeg (grated fresh is best for this recipe)

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon clove

  8. 1/2 teaspoon allspice

  9. 1 egg

  10. 1 cup heavy whipping cream

  11. 1/2 cup milk

  12. 1/3 cup unsalted butter , melted

  13. 1/4 cup dried currant (I do not use this in mine as I just love the spices)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F (200C) and prepare muffin tins by greasing or lining them with paper.

  2. In a large bowl, stir together the flour, sugar, baking powder, salt, nutmeg, cinnamon, cloves and allspice - then set aside.

  3. In a medium bowl, whisk together the egg, cream, milk, melted butter (and currants if you are using them).

  4. Add the wet ingredients to the dry ingredients and stir JUST UNTIL BLENDED (do not overmix).

  5. Spoon into the muffin tins, filling 2/3rds full.

  6. Bake for about 20 minutes or until pick comes out clean.

  7. Cool in tins for 5 minutes before removing to wire rack to cool completely.


Send feedback