Working Mom to Homemaker

Embracing The Change


th (20)


Yield: 2 dozen mini muffins
PREP: 15 minutes
COOK: 15 minutes

TIP: A tablespoon measuring spoon is ideal for filling muffin cups.


1 ½ cups all-purpose flour
½ cup + 1/3 cup sugar divided
1 tablespoon baking powder
2 teaspoons cinnamon, divided
½ teaspoon salt
¼ teaspoon nutmeg
2/3 cup milk
1/3 cup vegetable oil
1 large egg, beaten
2 tablespoons butter, melted


1. Preheat oven to 400`F. Coat 24 mini muffin cups with cooking spray.
2. Combine flour, ½ cup sugar, baking powder, 1 teaspoon cinnamon, salt and nutmeg in a large bowl; mix well.
3. Combine milk, oil and egg in a medium bowl.
4. Add milk mixture to flour mixture; stir until well blended.
5. Fill prepared muffin cups ¾ full, using about 1 tablespoon batter in each.
6. Bake muffins until golden, about 15 mins. Remove from muffin cups.
7. Combine remaining sugar and cinnamon in a custard cup or small bowl; blend until smooth. Dip tops of muffins into melted butter, then into sugar mixture. Cool completely on wire racks or serve warm.


December 2, 2012 - Posted by | Breakfast, Breads & Muffins

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