CINNAMON-TOPPED MINI MUFFINS
1 1/2 cups 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 fat free milk
1/3 cup butter, melted
FOR THE TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt, nutmeg and allspice; set aside.
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 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.
Makes 24 mini muffins
Source: Taste of Home Magazine
1 1/2 cups 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 fat free milk
1/3 cup butter, melted
FOR THE TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt, nutmeg and allspice; set aside.
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 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.
Makes 24 mini muffins
Source: Taste of Home Magazine
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