For Streusel Topping:
1 1/3 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup (1 stick/4 oz./113g) cold butter
For Muffin Batter:
2/3 cup all-purpose flour
2/3 cup buttermilk* (see note below)
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin pan with muffin liners.
Combine the 1 1/3 cups flour and the brown sugar in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1/2 cup for streusel topping.
Add all muffin batter ingredients to remaining streusel mixture in same bowl; stir just until moistened.
Spoon batter into greased or muffin lined muffin pan. Sprinkle muffins with reserved streusel topping. Bake in preheated oven for 18 to 22 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
Substitution for Buttermilk:
Substitute buttermilk with 2 teaspoons vinegar plus enough milk to equal 2/3 cup. Let stand 10 minutes.
Makes 12 muffins.
Date: February 3, 2004