Cooking up Muffins

This week, my two homeschool cooking classes made muffins.  Five different types, and all five batches were completely devoured by the end of co-op day!  Who can resist blueberry, banana with crumb topping, bran with nuts, carrot with coconut?  But the favorite was not-too-difficult, most flavorful, and featured freshly grated nutmeg in honor of Christopher Columbus (whose discovery is celebrated next Monday). We'll have to make another batch of these:
French Toast Muffins
2 c. flour
1/4 c. sugar
1/2 t. baking soda
2 t. baking powder
2 t. powdered cinnamon
1/2 t.  nutmeg
Pinch of salt
2 eggs
1 cup buttermilk
1/4 c. butter, melted
Maple syrup for drizzling
Confectioners' sugar for dusting
1. Whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg and pinch of salt in a large bowl and set aside.
2. In another bowl, whisk together the buttermilk, egg and melted butter.
3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just moistened!
4. Fill greased muffin pans 1/2 full. Bake at 400’ F for 10-15 minutes (check at 10 minutes). Muffins are done when a toothpick comes out clean.
5. Poke holes in the muffin tops and gently spoon over one or two tablespoons of maple syrup onto each muffin. Sprinkle with powdered sugar.
(from Heather Baird at SprinkleCakes)