Last Word in Nutmeg Muffins

  Servings: 12                                                          
      2 c  Flour                                                        
    3/4 c  Sugar                                                        
      1 T  Baking powder                                                
  1 1/2 ea Nutmegs, whole; grated                                       
    1/2 t  Salt                                                         
      1 ea Egg                                                          
    3/4 c  Heavy cream                                                  
    3/4 c  Milk                                                         
      5 T  butter, melted                                               
  Preheat oven to 400 degrees. Grease the muffin tins.                  
    Stir together with a fork the flour, sugar, baking powder, nutmeg,  
  and salt in a medium-size bowl, thoroughly combining the ingredients. 
  Beat the egg well in a small bowl, then stir in the cream, milk, and  
  butter and blend well. Add the cream mixture to the flour mixture and 
  stir only until there are no streaks of flour. Don't overmix.         
    Spoon batter two-thirds full in each muffin cup. Bake for about 20  
  minutes, or until rounded tops are lightly golden. Remove muffins from
  the pan and serve warm. Or cool on a rack and store or freeze for     
  later use; warm before serving.                                       
  Source: The Breakfast Book, Marion Cunningham