Mini Cinnamon Muffins
HB-1493 · Hand-built original · Western
Mini Cinnamon Muffins is a Western sweet baking built around note.
WesternSweet Baking32 minServes 2441 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: plain flour
Servings:24quantities adjust to match
Ingredients
- 3/4 cup plain flour
- 1 1/4 tsp baking powder
- 1/8 tsp kosher salt
- 2 large eggs, at room temperature
- 1/2 cup caster sugar
- 2 tsp neutral oil, plus oil spray for the tin
- 2 tbsp milk
- 2 tsp vanilla extract
- 2¾ oz unsalted butter, melted and cooled slightly
- 2 tbsp caster sugar, for coating
- 3/4 tsp ground cinnamon
Method
- Preheat the oven to 350°F. Spray a 24-hole mini muffin tin well with oil spray.
- Whisk the flour, baking powder and salt together in a bowl.
- In a separate large bowl, whisk the eggs and caster sugar for about 1 minute until pale and slightly thickened.
- Whisk in the oil, milk and vanilla, then whisk in the warm melted butter.
- Fold the dry ingredients into the wet mixture with a spatula until just combined; a few small lumps are fine.
- Divide the batter between the muffin holes, filling each about three-quarters full.
- Bake for 10 to 12 minutes until risen, golden and springy to the touch.
- Meanwhile, stir the coating sugar and cinnamon together in a small bowl.
- Turn the hot muffins out onto a wire rack and, while still warm, toss or sprinkle them with the cinnamon sugar so it sticks. Serve warm.
Prep: 20 min · Cook: 12 min
Nutrition (per serving, where published)
41 kcalCalories
1.3 gProtein
6.8 gCarbs
0.9 gFat
0.2 gSaturates
0.5 gFibre
0.1 gSugars
55 mgSodium
16 mgCholesterol
29 mgPotassium
23 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data