Cinnamon Swirl Mini Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 30 |
|
This recipe was developed for our canteen as a kids pleaser and a recipe that we could give the kids as it is low in fat and sugar due to the serving size. It is yummy. Ingredients:
250 g self-raising flour |
1 teaspoon baking powder |
1 pinch salt |
100 g caster sugar |
1 egg, lightly beaten |
200 ml skim milk |
1/4 cup canola oil |
2 teaspoons ground cinnamon |
75 g brown sugar |
Directions:
1. Preheat fanforced oven to 180 Celcius.
2. Grease a 12 mini muffin tin.
3. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
4. For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
5. In a separate bowl or jug, mix together the egg, milk and melted butter.
6. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
7. Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
8. Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
9. Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
10. Serve warm or cold. These can be frozen too!
|
|