Makes one dozen

These muffins smell gorgeous when they are baking. You might think it is a lot of nutmeg, but trust me, they taste beautiful.  However if you are not a lover of nutmeg, you may not like them. I adore nutmeg.

280g plain flour (2 cups all purpose)

140g sugar (3/4 cup)

1 TBS baking powder

1 1/2 whole nutmegs, grated (3 tsp)

1/2 tsp salt

1 large free range egg

72g butter, melted (5 TBS)

180ml heavy cream (3/4 cup)

180ml milk (3/4 cup)

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a non-stick 12-cup medium muffin tin really well. Set aside.

Whisk together all of the dry ingredients.  Whisk together all of the wet ingredients.  Make a well in the centre of the dry ingredients.  Pour in the wet ingredients, and stir together until just moistened without any dry streaks. Lumps are okay.  Divide equally amongst the prepared muffin cups.

Bake in the preheated oven for 20 minutes until well risen and a toothpick inserted in the centre of one comes out clean. Serve warm.  Store any leftovers in an airtight container.