Courtesy of The Wolf Gourmet Kitchen
Ingredients: Yield 24 mini muffins
1½ cup all purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
1 large egg
½ cup milk
2 teaspoons vanilla
5 tablespoons melted butter
Preheat oven to 345°F on convection bake.
Sift together flour, sugar, baking powder, salt, nutmeg and cinnamon. In a separate bowl, lightly beat the egg, then whisk in butter, milk and vanilla.
Add the flour mix into the liquid mix and fold gently with a spatula until combined.
Grease a mini muffin tray with butter and apply a light dusting of cinnamon sugar to the empty buttered cups. Spoon the batter evenly between the 24 portions, then sprinkle once more with cinnamon sugar.
Bake at 345oF convection bake for 11-13 minutes or until the tops are golden brown. Remove to wire rack for cooling and serve warm.