Makes 30 to 36 muffins.
Note: Adapted from “The Copper Hen Cookbook,” by Robert Lillegard.
• 4 1/2 c. flour
• 2 3/4 c. sugar
• 1 tbsp. baking powder
• 1 1/2 tsp. salt
• 3/4 tsp. freshly ground nutmeg
• 3 eggs
• 1 1/2 c. canola oil
• 1 1/2 c. whole milk
• For topping:
• 6 tbsp. sugar
• 3 tbsp. ground cinnamon
• 4 tbsp. melted butter
To prepare muffins: Preheat oven to 375 degrees and line muffin pans with paper liners.
In a large bowl, whisk together flour, 2 3/4 cup sugar, baking powder, salt and nutmeg, and reserve.
In a large bowl, whisk together eggs and oil until well combined.
Add flour mixture to egg mixture in thirds, alternating with milk, mixing until well combined.
Using a scoop, fill prepared muffin cups 3/4 full. Bake, rotating pans halfway through, until a toothpick dipped in the center comes out clean, 12 to 14 minutes. Remove from oven. Transfer muffin pans to a wire rack and allow muffins to cool for 5 minutes.
To prepare topping: In a wide bowl, combine 6 tablespoons sugar and cinnamon. While muffins are still warm, brush tops completely with melted butter. Remove muffins from pan and carefully roll the tops of the muffins in the sugar-cinnamon mixture, coating muffin tops. Transfer muffins to a wire rack to cool completely.
Nutrition information per each of 36:
Calories 230 Fat 11 g Sodium 160 mg
Carbohydrates 30 g Saturated fat 2 g Total sugars 18 mg
Protein 3 g Cholesterol 20 mg Dietary fiber 1 g
Exchanges per serving: 1 starch, 1 carb, 2 fat.