Sweet Spot

So we started delivering our cookies late night last night. Well, not us personally. By “we” I mean another small business we partnered with in Pacific Beach called PB Munchies. If you follow Seaside Sweets on Facebook or on Instagram you’ve heard about it…more than 10 times. Sorry for the annoyance, we’re just really excited. This side of our business has been talked about for a long time and the logistics of the whole thing just never seemed to work out. Then, we discovered PB Munchies and it was like kismet. Perhaps something less dramatic… it was perfect timing. Really, just perfect.
It’s definitely scary to put yourself out there like that. Opening your product up for public review, opinions and suggestions is nerve wracking- to me anyway. I prefer to live in a fantasy land where everyone loves everything I bake and thinks the price points are all perfect! But, I suppose that leaves no room for growth and without growth, what are we? Nothing, I tell ya! So….grow we must. I shall learn to thicken my skin and accept constructive criticism. However, small disclaimer: I’m Irish (remember this?!) and we aren’t known for controlling our tempers. So…if you have something nasty to say please be forewarned- I have a biting tongue! I apologize in advance.

Since everything in my world has been about cookies lately, I thought it would be a nice break to venture out of the world of diabetes enducing sweets and enjoy an absolutely scrumptious breakfast treat- buttermilk spice muffins. But these aren’t just any buttermilk spice muffins. Are you familiar with the chain restaurant MiMi’s? Have you indulged in their to die for, gigantic muffins? They really are something special and I have a tiny place in my heart for this one. I found this recipe in the “Top Secret Restaurant Recipes 3” cookbook (go figure, right?). While I have found a few of these recipes to be a bit off, this one is pretty dead on. I encourage you to give them a go and let me know what you think. These would be awesome for Mother’s Day Brunch in bed!

Let’s begin, shall we?

Here is our cast of characters:
“But Kelly, there’s no picture…”
I know….because I TOTALLY FAILED and somehow just forgot to take one. Lame? Yes. A testament to how delicious these are that I just completely forgot to gather the ingredients and wanted to get right into baking? Also yes.

On that note…preheat your oven to 350°.

Place your butter and sugar in your stand mixer (or use a handheld mixer) and mix on high for about 30 seconds. It should look fluffy!

Next, add your eggs and oil and mix until creamy.

Sift together your flour, nutmeg, salt, baking soda and cinnamon.

Add the dry ingredients to your wet ingredients, pour in your buttermilk and mix it all together on medium – medium high until well combined.

In the restaurant they make these in a super size muffin pan (6 cups to a pan). If you don’t want them that big, why? I kid…no but really, why?

You can line a standard muffin pan and make smaller ones, no biggie. They taste the same, just smaller than you would get in the restaurant.

Decide which pan you want to use and line it. Fill each cup about 2/3 full.

In a smaller bowl, combine your topping ingredients; chopped walnuts, sugar, ground nutmeg and ground cinnamon. Mix it all up.

Sprinkle about 2t of the topping mixture onto each muffin. Press it down just a little bit so all of that yumminess sticks into the batter while it bakes.

Seriously. How delicious does that look? YUM.

Bake them up and let them sit a few minutes before turning them out onto a wire rack to cool completely.

As a side note, I made a little honey butter for these and it was extra scrumptious.

If you try these, let me know! Enjoy, and thanks for stopping by! Here is the printable recipe: