Mini Cinnamon Breakfast Muffins
|All-purpose flour||1 1⁄2 Cup (24 tbs) (Around 375 milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Baking powder||2 Teaspoon (Around 10 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground allspice||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground nutmeg||1⁄2 Teaspoon (Around 2 milliliter)|
|Egg||1 , lightly beaten|
|Milk/Skim milk||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted (Around 75 milliliter)|
In a large bowl, mix together flour, sugar, baking powder, salt, allspice and nutmeg.
Make a well in the center.
In another bowl, combine egg, milk and margarine, beating until well blended.
Add to dry ingredients, stirring only until moistened and blended.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 12 to 14 minutes or until muffins are done.
NOTE: For an extra delicious muffin, melt 1/4 cup (50 mL) margarine and brush over tops of warm muffins.
Mix together 1/2 tsp (2 mL) cinnamon and 2 tbsp (25 mL) sugar and sprinkle over tops.