Nutmeg Muffins (24 servings) 3 cups all-purpose flour 1 and 1/2 cups brown sugar 1 cup buttermilk 1/4 cup butter - cool 2 large eggs - lightly beaten 2 teaspoons baking powder 2 teaspoons freshly grated nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt This recipe makes about 2 dozen medium-sized muffins. Preheat oven to 350 degrees F. Prepare 2 dozen muffin cups (2 tins) with a generous coating of cooking spray or with muffin papers. Mix 2 cups of the flour and all the brown sugar in a large bowl. Cut in butter until mixture forms coarse crumbs - like wet sand. Save (set aside) 3/4 of a cup of this mixture to act as your topping later in the recipe. Add remaining cup of flour and all the baking powder, nutmeg, baking soda and salt to the flour and brown sugar mixture in the large bowl. Mix well. Add buttermilk and lightly beaten eggs. Stir until just moistened. Dollop batter into prepared muffin cups, filling each cup a little less than 3/4 full. Top each muffin with 1 and 1/2 teaspoons of the flour and brown sugar mixture that you saved earlier. Bake 17 to 20 minutes - until wooden pick inserted in center comes out clean. A little nutmeg goes a long way. I'm always tempted to add more, but the results can be a bitter mess if you add too much. Mr Breakfast would like to thank JimmyK for this recipe. Recipe number 1583. Submitted 11/27/2005.