6 tablespoons butter or margarine
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 3/4 cups sour cream
2 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon grated nutmeg
3 tablespoons granulated sugar or cinnamon/sugar for topping
Cream butter, sugar and salt at high speed with electric mixer. Beat for 3 minutes until very smooth and creamy. Make a hole in the middle and add eggs; beat them until they are thoroughly incorporated and are a light lemon color. Add the sour cream, and beat well.
In another bowl mix the flour, baking soda and nutmeg with a fork.
Grease 3 dozen muffin cups or use paper cups. Preheat the oven to 425 degrees F.
Quickly mix the wet and dry ingredients together. As soon as the dry ingredients are thoroughly moistened, fill 3 dozen muffin cups half full. Sprinkle each muffin with 1/4 teaspoon granulated sugar or the cinnamon/sugar mixture. Bake for 15 minutes. Let cool for 2 minutes then loosen from the pan.
NOTE: To make blueberry muffins, fold in 2 cups floured fresh or frozen dry blueberries or currants. This will add 6 more muffins so prepare 42 muffin cups.