Sweet Mini-Muffins


4 tablespoons butter, softened

1/2 cup sugar

1 egg

2 cups all purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup milk

About 1/2 cup butter, melted

2 teaspoons ground cinnamon mixed with 1/2 cup sugar


Preheat oven to 375°

Grease 3 mini-muffin pans (1 1/2 inch cups)

Beat together butter and sugar until well blended, then beat in egg. Sift together flour, baking powder, salt, and nutmeg. Stir dry ingredients alternately with milk into the butter mixture and mix until blended. Spoon about 1 rounded teaspoon batter into each mini-muffin cup. Bake for 20 minutes, or until golden. Remove from pans. While still hot, dip each muffin entirely into melted butter (I stick them onto the end of a fork), then roll in cinnamon-sugar mixture. Serve warm or cold.

To freeze: cool muffins thoroughly, set them on a cookie sheet with a little space in between and place in freezer. When thoroughly frozen you can put them into a plastic freezer bag. Remove as many as you need, but do not thaw in the plastic bag.

Makes 3 dozen


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