Title: Sweet Mini Muffins
Categories: Muffins
Yield: 18 Servings
| 1/4 | c | Butter or margarine, at room |
| 1/2 | c | Sugar |
| 1 | | Egg |
| 2 | c | Flour |
| 4 | ts | Baking powder |
| 1/2 | ts | Each salt and ground nutmeg |
| 1 | c | Milk |
| 1/2 | c | Butter or margarine, melted |
| 2 | ts | Ground cinnamon |
| | | Mixed with |
| 1/2 | c | Sugar |
In s med-size bowl, beat together the 1/4 c butter and the 1/2 c 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 1 1/2"
muffin cups, filling 2/3 to 3/4 full. Bake in a 375 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 forzen muffins
unwrapped). On gift tag, suggest reheating muffins before serving: arrange
on a baking sheet, cover loosely with foil, and heat in a 350 oven for
about 10 min. Makes 3 dozen mini-muffins. I have made these as full size
muffins many times for breakfast.