Page 304 - Cupcakes

2 large eggs

1 small banana
3 cups self-rising flour

1½ cups buttermilk
¼ teaspoon ground nutmeg

½ cup large fresh blackberries (12), rinsed and drained
1 tablespoon coarse sugar for sprinkling on top (see the “Sugar, Sugar” box, on
the facing page)
Unsalted butter, for serving (optional)

MAKES 15 MUFFINS (2½ INCHES EACH)

PREPARATION TIME: 12 MINUTES
BAKING TIME: 21 TO 23 MINUTES

Sugar, Sugar

Ever wonder why you like the texture of those bakery muffins so much? It
might be because their tops are sprinkled with a coarse or decorating sugar
before baking. These sugar granules are four to five times larger than typical
granulated sugar, and thus they create a crunchy topping for muffins. Look
for them where you buy cake decorating supplies. Look, too, for turbinado

sugar for dusting muffin tops. It is a coarse, raw sugar with a pale tan color
and is richer in flavor than white sugar.

the Cupcake Doctor says...

Because self-rising flour contains salt, you must use unsalted butter in this

recipe or the muffins will be too salty. Notice that this recipe uses two
techniques—an electric mixer for creaming the butter and sugar, and adding
eggs, then a wooden spoon for folding in the dry ingredients so the gluten in
the flour isn’t overworked (which would produce tough muffins).