CINNAMON MINI-MUFFINS

 I think mini-muffins are just the cutest little treats! Just the right amount too when you just need a little bit and so easy to hold or pick up. It's also a great way to make regular muffins when you need more than twelve which is what most recipes for muffins make.

Cafe Treats Baker Barb chose these Cinnamon Mini-Muffins as her contribution last Sunday and we had none left over to freeze for this coming Sunday. The recipe is a very simple, easy one that could also be made sugar-free if you used a cup of stevia for the sugar and used stevia with the cinnamon to sprinkle on top before baking them. I will have to remember that when I am looking for a SF recipe to make to take for our diabetic people or those watching their sugar intake. I think I would also substitute 1/2 cup unsweetened applesauce for the oil. I mentioned this to Barb and she said it would really cut down on WW points.

UPDATE! I did make the muffins using unsweetened applesauce and stevia. I have included the pictures from my baking and the change in Barb's recipe. They were really delicious!

CINNAMON (APPLESAUCE) MINI-MUFFINS

2       cups flour

1       cup sugar or stevia

1       tablespoon baking powder

1       tablespoon cinnamon

1/2    teaspoon salt

1       cup milk

1/2    cup oil or 1/2 cup unsweetened applesauce

2       eggs

2       tablespoons sugar or stevia

1       teaspoon cinnamon

Preheat the oven to 375 degrees F. Grease your mini-muffin pans. Set aside.

In a bowl, combine the flour, sugar, baking powder, cinnamon, and salt with a whisk. Set aside.

In another bowl, beat together the milk, oil, and eggs with the whisk.

Make a well in the center of the dry ingredients and add the wet ingredients.

Stir just until combined - don't overmix.

Scoop the batter into the cups.

In a small bowl, combine the 2 tablespoons or sugar and the teaspoon of cinnamon.

Sprinkle the cinnamon sugar mixture over the tops of the batter-filled cups.

Bake until the muffins test done 10 to 11 minutes. (insert a toothpick in the center of one)

Cool a minute or so and then remove running a knife around the muffins and then lifting them out.

Place on a wire rack to finish cooling.

Recipe makes 48 + mini-muffins.

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