Many, many moods ago, my sisters and I scattered to the winds. One sister moved up north to Oregon, another to sunny Southern California, while I headed to the deserts of Nevada. Despite the distance, we still managed to get together when we could.
I remember one particular visit to my then So-Cal sister. (We have both since returned to small communities in Northern California. Mine a bustling city compared to her one-street town.) Anyway, we went to breakfast at Mimi’s Cafe. It was my first time at Mimi’s and I fell in love with everything. I love the look from the outside, and the atmosphere inside.
I especially adore the French inspired dishes and the fact that a muffin comes with whatever else you might be having. Order an omelet, you get a muffin. Eggs Benedict – and a muffin. While Mimi’s offers a variety of muffins, my absolute favorite is the Buttermilk Spice. Now that we are home-bound, I’m having Muffin withdrawals. That’s okay, thanks to the internet there are lots of copy-cat recipes. Yum!
Mimi’s Buttermilk Spice Muffins with Nutty Topping
1/2 cup Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 cup Walnuts, finely chopped
In a small bowl, mix together the sugar and spices. Finely chop the walnuts, fold into the sugar mixture. Set aside.
Buttermilk Spice Muffins
1 Cup Sugar
1/2 cup unsalted Butter
2-1/2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Ground Nutmeg
1/2 teaspoon Cinnamon
6 fluid oz Buttermilk
1 additional tablespoon Buttermilk
Heat oven to 375-degrees for regular muffins or 350-degrees for jumbo muffins. Line 6 jumbo or 12 regular muffin tins with foil baking cups or generously grease with butter. Set tin aside.
In a mixing bowl, cream the sugar and butter together with an electric mixer. When they are thoroughly mixed, add the eggs and beat for 1 more minute.
Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon. Add the flour and buttermilk to the creamed sugar mixture. To avoid lumps in the batter, add buttermilk and flour mixture alternately, in small amounts, mix at low speed until smooth.
Fill each cup 3/4 full of batter. Add a full rounded tablespoon of the nut topping on top of the batter in each cup. Immediately place muffins in oven and begin baking process to prevent topping from sinking into muffin batter.
For 12-tin regular muffins for 20-25 minutes or until tops are golden and tester comes out clean.
For 6-tin jumbo muffins, bake at the reduced temperature, increasing the baking time 5-10 minutes.
Serve warm with sweet butter if desired.