Sweet Mini-Muffins
Yield
36 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine, at room temperature |
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
butter
or margarine, melted |
|
| 2 | teaspoons |
cinnamon
ground |
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine, at room temperature |
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
butter
or margarine, melted |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 118 | ml |
sugar
|
|
Directions
In a medium- size bowl, beat together the ¼ cup butter and the ½ cup sugar until blended, then beat in egg.
Sift together flour, baking powder, salt, and nutmeg.
Stir dry ingredients into butter mixture alternately with milk, blending well after each addition.
Spoon batter into greased 1½ inch muffin cups, filling ⅔ to ¾ full.
Bake in a 375℉ (190℃) F oven until golden grown (12-18 minutes).
Remove from pans.
While muffins are still hot, dip each into melted butter, coating evenly; then roll in cinnamon-sugar mixture.
Place on a plate and let cool completely.
Wrap airtight; store at room temp for up to 1 day, in freezer for up to 1 month (thaw frozen muffins unwrapped).
On gift tag, suggest reheating muffins before serving: arrange on a baking sheet, cover loosely with foil, and heat in a 350℉ (180℃) F oven for about 10 min.
Makes 3 dozen mini-muffins.
