About 3 years ago I was making very frequent trips to Mimi’s Cafe. Yes, most of their food is not anything to brag about. BUT, I do enjoy their breakfast because they have lots options, even some healthier choices too. But that’s beside the point… One of my good friends worked there and we would go in during the early hours of the morning before the ‘rush’ would come in. We, my friend Rae Lynn and I, would sit in a back booth and Erin would bring us muffins and coffee, and lots of them. I LOVE the banana chocolate chip muffin (but those are only available in the spring) and Rae loves the buttermilk spice.

How sad that I have waisted brain space memorizing the seasonal muffins at Mimi’s.

We would look forwad to that Mimi’s trip each week with such anticipation. Erin, ya, you’re cool and stuff, but seriously, the muffins!

I always look back on our Mimi’s breakfast fondly. We would catch up and chat about whatever popped into our brains. And sometimes that was as insignificant as getting lace up or slip on Vans. Or what new color of O.P.I we should get. Come on girls, you know you have conversations like that too? We would also talk about more significant topics like, how to prevent and stop addictions (drug, alcohol, food, shopping, etc…), all in the same conversation. That’s why I love good friends; you talk about everything and try and solve the worlds problems all over breakfast.

Ever since then I have been meaning to make a version of Mimi’s buttermilk spice muffins, for Rae, because she loves them! But I forget, for 3 years I have forgotten to make them. Until now. These aren’t EXACTLY like Mimi’s, but they are still pretty darn good. It is like a chai tea; aromatic, creamy and comforting. And what’s not to enjoy about that?

*If you don’t like pecans, or nuts in general, just do without them or even replace them with oats.

Makes 12 muffins
Muffins
1/2 cup brown sugar
1/2 cup sugar
1 stick (1/2 cup) butter, room temperature
3 eggs
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
3/4 cup buttermilk
1/4 cup yogurt (I used low fat plain)

Topping
1/2 cup sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup pecans, very finely chopped

Preheat the oven to 375 degrees. Line 12 muffins tins with paper liners or spray with non stick spray.

In a bowl with an electric mixer, cream the butter and sugars for 2 minutes. Add the eggs, one at a time.

In a separate bowl sift the flours, baking soda, salt, cinnamon, and nutmeg. Alternately, add the flour mix and the buttermilk to the creamed butter.

Mix the topping in a small bowl.

Fill each muffin tin about 3/4 of the way full. Add a tablespoon of the topping to each tin with batter. Press down lightly on the topping. Bake for 20 -25 minutes, Until they are puffy and golden brown.

And of course spread the warm muffins with butter!