These muffins are even better the day after you make them if you keep them in an airtight container. Yeild: 12 muffins
1/2 cup butter
2 eggs 3/4 cup milk
1 1/4 cups sugar
2 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 tsp nutmeg
Melt 1/2 cup butter in a small sauce pan, set aside (I just melt it in the microwave)
In large bowl beat eggs with a whisk. Add milk. Mix well.
In a different bowl combine dry ingredients. Add all at once to the egg and milk mix. Blend until smooth. Stir in melted butter.
Fill greased muffin cups almost to top.
Bake 20 minutes.
3/4 cup butter
1 1/2 tsp cinnamon
1 cup sugar
1/2 tsp vanilla
Prepare topping by melting butter. Set aside. Combine sugar, cinnamon and vanilla. Remove warm muffins from tins. Dip in butter and rool in sugar mixture. YUMMY!