✤2 cups (240g) white whole wheat flour
✤1 tsp salt
✤1 tsp ground nutmeg
✤Dash of cinnamon
✤3/4 tsp baking soda
✤1/2 cup (96g) brown sugar
✤2 oz (half stick) butter, softened
✤4 large eggs, room temperature
✤1 cup (~227g) plain low-fat yogurt
✤2 tsp vanilla extract
✤3 tbsp bourbon or whiskey
❖Preheat oven to 350°F (177°C) and grease a 12-count muffin pan.
❖In a large bowl, whisk together the flour, salt, nutmeg, cinnamon & baking soda.
❖In a separate stand mixer bowl, combine the sugar & butter. Cream together on medium about 1 minute. Add the eggs and beat until just combined. Add the yogurt, vanilla & bourbon and beat to combine.
❖Remove bowl from the mixer and add the dry ingredients to the wet. Using a spatula, hand mix together until just combined.
❖Pour batter evenly among muffin holes and bake 23-25 minutes or until toothpick inserted in the center comes out relatively clean.
❖Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely on rack.
