This is a lovely recipe similar to the last one I posted. I have been making muffins for over twenty years! I know I am getting old. It is a yummy New Zealand recipe and I have adapted it. Really you add flour, egg, sugar, salt, milk a dash of this and that and we have yummy baking! Of course you can change and substitute ingredients and have fun! I use gluten free flour so often have to bump up the baking powder and add baking soda and apple cider vinegar to help it rise and so it does not come out like a brick. I sometimes will switch out the marg and butter for coconut oil or olive oil. I hope you enjoy this recipe!
~ Sarah xxx
Mini Cinnamon Muffins
1/2 cup white sugar
85g margarine, melted (or butter)
1 teaspoon ground nutmeg
1/2 cup (125ml) milk
1 teaspoon baking powder
1 cup (125g) plain flour
85g margarine, melted (or melted butter)
1/2 cup white sugar (or brown)
1 1/2 teaspoon ground cinnamon
(I will often add 1 egg and less milk but it will make it a little heavy)
Preparation:15min › Cook:15min › Ready in:30min
Preheat oven to 190 degrees C. Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine and nutmeg in a large bowl. Stir in the milk then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking place 1/4 cup of melted margarine in a bowl. In a separate bowl mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine and roll in the sugar-cinnamon mixture. Let cool and serve.