Cinnamon Sugar Muffins

For cinnamon sugar topping:

1/4 cup sugar

1 tsp cinnamon

For muffins:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp freshly grated nutmeg

1/2 stick (1/4 cup) unsalted butter, softened

1/3 cup sugar

1 large egg

1/3 cup milk

Make topping:
In a small bowl stir together sugar and cinnamon. Preheat oven to 375°F. and butter six 1/3-cup muffin cups. 

Make muffins: 

Into a bowl sift together flour, baking powder, salt, and nutmeg. In a bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in egg until combined well. Beat in flour mixture and add milk, beating until mixture is just combined. Divide batter evenly among cups and sprinkle with topping. Bake muffins in middle of oven 15 to 20 minutes, or until a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container 2 days.

Review:  Ah, this was my Thanksgiving day surprise for Mike, but he woke up before I even got started!  I've had muffin cravings for a few days, but due to the blizzard, I couldn't run out to the store for muffin ingredients.  I found this recipe and was in heaven, as I had all the ingredients in the house!

So, I used whole-wheat flour, so my muffins are a little darker.  I also omitted the nutmeg and tossed in a dash of allspice, cloves and ginger.  My muffins are also misshapen because I lack a muffin pan.  I don't like the metal ones and I was disappointed by the silicone pans.  I haven't quite found what I'm looking for yet, so I just dumped the batter into paper cups and placed them on a cookie sheet.  It worked just fine and now I have super yummy, from scratch, muffins in my belly.  Yay.