Monday, January 24, 2011

Cinnamon Mini-Muffins

We woke up to snow again this morning. No school for the kids in our county. My own boys enjoyed sleeping in, and waking up to the smell of cinnamon. When they got up, they made some scrambled eggs to go with these little gems.

These muffins came together so easily. They almost reminded me of a healthier version of a donut hole. The nutmeg in them really came through and made them so tasty. I changed the recipe a bit from the original. Whenever I can, I try to substitute whole wheat flour for white. For this recipe, I did half whole wheat and half white. If you only have white flour, that will work fine.

There's a whole lot of flavor in these minis!

Cinnamon Mini-Muffins
Adapted from

3/4 cups all purpose flour
3/4 cups whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 egg, lightly beaten
1/2 cup milk
1/3 cup butter, melted

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

In a large bowl, combine four, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400 degrees F for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with butter, sprinkle with cinnamon-sugar.

Yields: 24 mini muffins

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