Summer is officially over, August 2011 is now a thing of the past. The still, humid evening air has been blown away by a cool evening breeze. I spent the majority of last month glued to my computer, mostly breathing conditioned air and avoiding daylight as much as possible. I may live in the Mediterranean but my East European heritage is impossible to avoid or deny. I like it better when its not hot and humid like the inside of a hamam.
That's right. I’m looking forward to winter, but I should also mention that winter in Tel Aviv is almost perfect. The city shines under shades of grey, as temperatures drop to a comfortable low of 13 degrees Celsius around January and the days are dotted with sporadic rainy days here and there alongside the occasional dramatic thunder storm, for extra effect.
I have decided to welcome fall and bake it into muffin form. Nutmeg and muffins make for a special treat for any nutmeg nutters out there as these aren’t what one might call MILD; we’re talking sharp and pungent treats with one whole grated nutmeg and definitely the next step up from a cinnamon addiction- one that I hold dearly to my heart.
These are best served warm a dollop of sour cream or a thick fruit compote and every bite is reassurance that autumn one step closer.
1½ cups all- purpose flour
½ cup rye flour
½ cup sugar
1 tbs baking powder
1 ½ whole nutmeg, freshly grated
¼ tsp cinnamon
½ tsp salt
¾ cup sour cream
¾ cup milk
40 gram butter, melted
- Preheat the oven to 200C and butter or oil the muffin tins.
- In a large bowl, mix the flour, sugar, baking powder, freshly grated nutmeg, cinnamon and salt to combine.
- In a separate bowl beat the egg the add in the sour cream, milk and melted butter and stir to combine.
- Add the cream mixture to the flour mixture and stir only until there are no streaks of flour. Do not overmix.
- Spoon the batter into the muffin tins, about 2/3 full. Sprinkle a little cinnamon on top and bake until lightly golden, about 20 minutes.
- Remove the muffins from the tins and serve warm with butter, sour cream or by itself. Alternatively, cool on a rack and freeze for later use.