Recipe here.
These muffins were absolutely fantastic. The melted butter gives a rich flavor and helps develop a delicious, crusty muffin top. These will be a definite repeat. Yum.
The recipe doesn’t specify, but this makes 12 muffins.
We served the muffins with a strawberry-banana-black grape fruit salad and some scrambled (mostly) egg whites. When I make a recipe (such as custard or spinach-ricotta tortelli) that uses a lot of egg yolks, I’ll save the whites and either make meringues or macarons or just use them for scrambled eggs the next morning, for a slightly lower-cholesterol option. I’ll usually add one or two whole eggs, also, for better flavor. A good blend, to ensure palatability, is about 5 egg whites and 2 whole eggs (with some McCormick low sodium Montreal Steak seasoning – YUM!) to serve my family of 4.