Cinnamon Mini-Muffins
These mini muffins are wonderful with a bowl of fresh fruit for breakfast or anytime. —Bonnie Larson, New Berlin, Wisconsin
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 large egg, room temperature, lightly beaten
- 1/2 cup fat-free milk
- 1/3 cup butter, melted
- TOPPING:
- 2 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, melted
Reviews
Tastewise, they were ok, but they came out very dry and dense. I think either the temp is too high, or the baking time too high. Maybe both. I made 2 different recipes of mini muffins - one banana and this one. The banana was much moister and lighter textured. Maybe the addition of sour cream to this recipe would help the dryness.
Very bland, just tastes like kind of spiced flour. I would add cinnamon chips, or vanilla or something if I made them again. They really need some flavor!
Just the basic muffin recipe I needed. I made them regular size (adjusted the baking time). I didn't use the topping, but instead served them with orange marmalade. Delicious and quick to make.
Pretty Good. Needs something more on top. Maybe a struesel of some kind.
The tops came out perfectly rounded! I also got about 40 muffins out of the recipe instead of 2 dozen. Very easy recipe with ingredients you probably have on hand.
where is the nutritional information?