SUGAR AND SPICE MUFFINS

FOR THE BATTER:
2 1/2 cups Krusteaz Buttermilk Pancake Mix
2/3 cup water
1/2 cup sugar
1/4 cup vegetable oil
1 egg
1/2 teaspoon nutmeg
FOR THE TOPPING:
4 tablespoons butter
1/2 cup sugar
2 teaspoons cinnamon

Preheat oven to 400 degrees F.

TO MAKE THE BATTER:
In medium bowl, stir together pancake mix, water, sugar, vegetable oil, egg and nutmeg until blended. (Do not overmix.) Spoon batter into lightly greased or paper-lined muffin pan, filling 2/3 full.

Bake 12-14 minutes or until toothpick inserted into center comes out clean.

TO MAKE THE TOPPING:
Melt butter. Set aside. In small bowl, stir together sugar and cinnamon. While muffins are warm from the oven, dip in melted butter followed by cinnamon & sugar mixture.

VARIATIONS:

OATMEAL DATE MUFFINS:
Prepare sugar and spice muffin batter as directed, adding 1/2 cup chopped dates and 1/2 cup quick-cooking oats. Bake as directed. (Omit Sugar and Spice Muffin topping.)

MAPLE AND GRANOLA MUFFINS:
Prepare sugar and spice muffin batter as directed, adding 1/4 cup maple syrup and 3/4 cup granola. Bake as directed. (Omit Sugar and Spice Muffin topping.)

PUMPKIN SPICE QUICK BREAD:
Prepare sugar and spice muffin batter as directed, adding 1 cup canned pumpkin, 1 teaspoon cinnamon and an additional 1/4 cup water. Place batter in a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Bake at 350 degrees F 45-50 minutes or until toothpick inserted into center comes out clean. (Omit Sugar and Spice Muffin topping.)

Makes 1 dozen muffins
Source: Krusteaz