So, the not-baking thing didn’t last long. I bought a mini-muffin pan the other day. I thought it would be a good idea so that I could make “healthy” muffins. Didn’t work as well as I thought. Just makes you eat more muffins.
Nonetheless, today I finally utilised my sweet little mini-muffin pan. It makes the cutest little muffins in the world. And magically, I was able to stop at two.
As lately I have been craving donuts, I thought I’d try this recipe. And in all honestly, they taste just like cinnamon donuts. And they’re baked and not fried. It was a good day.
Aren’t they cute? They look like little muffin soldiers. The one in the middle is called Yossarian.
- canola spray
- 80g (2.8oz) raw sugar
- 40g (1.4oz) margarine, melted
- ¾ tsp ground nutmeg
- ½ cup milk
- 1 tsp baking powder
- 1 cup plain flour
- 15g (½oz) margarine, melted
- 35g (1.2oz) caster sugar
- ½ tsp ground cinnamon
- Preheat oven to 190°C/370°F (fan-forced 170°C/340°F). Grease a 24-cup mini-muffin pan. Alternatively, grease a 12-cup normal-sized muffin pan.
- Combine raw sugar, melted margarine and nutmeg in a bowl. Stir in the milk. Sift in the baking powder and flour. Mix until just combined.
- Fill the mini-muffin cups halfway. Bake in the oven for 15 minutes or until golden.
- Meanwhile, combine caster sugar and cinnamon in a small bowl. Dip pastry brush into melted margarine and brush well over muffins. Dip each coated muffin top into cinnamon sugar until well-sugared. Serve when cooled.