BoomerGirl Diary

It’s the season for spices. Ginger gets a lot of attention. Cinnamon too. Nutmeg – not so much. It’s also the season for chocolate. I’m a big fan myself. However, several readers of my other blog keep reminding me that not everyone likes chocolate. I forget sometimes. One reader specifically mentioned that she does like white chocolate and asked for a recipe containing it. Also, muffins often get overlooked this time of year with much of our focus being on Christmas cookies. So sort of like those forgotten toys on Rudolph, I’ve combined some of the misfits of the season.

I’m writing this blog post on a very cold Sunday evening. I was snowed in earlier and I’m feeling the season. I’ve been playing the soundtrack to A Charlie Brown Christmas all day. We have close to two feet of snow on the ground and I’m doing my best to stay toasty warm. Today was made for baking. How could I not?

A few months ago, I found a recipe for nutmeg muffins and have been planning to make them since. I tweaked the recipe in a few places and added some white chocolate. These were so good - fresh and warm from the oven. I had to eat two. Just try not to.

Adapted from Orangette – Orange-Nutmeg Muffins

White Chocolate Chip Nutmeg Muffins (1 dozen muffins)

2 cups all-purpose flour

¾ cup light brown sugar

1 T baking powder

2 tsp ground nutmeg

½ tsp. salt

1 egg

½ cup Half & Half

1 cup vanilla rice milk

1/3 cup almond oil

½ cup white chocolate chips

Preheat oven to 400 degrees. Put muffin liners in muffin pan.

In a large bowl, whisk the egg. Add oil, rice milk, Half & Half. Whisk until combined. Add sugar, nutmeg, salt, and baking powder. Whisk to combine. Add flour and stir just until combined. Stir in white chocolate chips. Pour batter into muffin pan. Bake for about 30 minutes or until lightly browned. Enjoy.