1 1/4 c flour
1 c brown sugar
1/4 t kosher salt
1/3 c cold unsalted butter, cut into pieces
1 t baking powder
1/4 t baking soda
1/4 t nutmeg
1/4 t cinnamon
1/2 c buttermilk or sour milk
1 beaten egg
In a bowl combine, until crumbly flour, sugar, salt and butter, set aside 1/4 c for topping.
Add baking powder, baking soda and spices to flour mixture, mix well. Add milk and egg, mix until combined (batter will be thick)
Yields – 6 muffins (line muffin tin with paper liners) OR 1 small loaf pan (grease bottom of pan and line with parchment paper). Sprinkle with reserved crumb mixture
Bake in preheated 375 degree oven for 18 – 20 minutes for muffins, 30 – 35 minutes for loaf pan or until a toothpick inserted comes out clean
Cool for 15 minutes and serve warm or room temperature and store covered. Will keep up to four days.
