Ingredients
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2 cups all-purpose flour
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2/3 cup sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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2 teaspoons nutmeg (grated fresh is best for this recipe)
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1 teaspoon ground cinnamon
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1/2 teaspoon clove
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1/2 teaspoon allspice
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1 cup heavy whipping cream
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1/2 cup milk
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1/3 cup unsalted butter, melted
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1/4 cup dried currant (I do not use this in mine as I just love the spices)
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1 egg
Instructions
- Preheat oven to 400F (200C) and prepare muffin tins by greasing or lining them with paper.
- In a large bowl, stir together the flour, sugar, baking powder, salt, nutmeg, cinnamon, cloves and allspice - then set aside.
- In a medium bowl, whisk together the egg, cream, milk, melted butter (and currants if you are using them).
- Add the wet ingredients to the dry ingredients and stir JUST UNTIL BLENDED (do not overmix).
- Spoon into the muffin tins, filling 2/3rds full.
- Bake for about 20 minutes or until pick comes out clean.
- Cool in tins for 5 minutes before removing to wire rack to cool completely.