Makes: 2 1/2 dozen muffins & 1/2 cup butter
1/3 c. butter, softened
1/2 c. sugar
1 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. milk
1/2 c. (1 stick) butter, softened (No substitutions)
1 1/4 t. cinnamon
1 T. sugar
In a mixing bowl, cream butter and sugar. Add egg; beat well. Combine flour, baking powder, salt, cinnamon and nutmeg. Add to creamed mixture alternately with milk; mix well. Fill greased mini-muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until lightly brown. Meanwhile, mix cinnamon and sugar. In a mixing bowl, cream butter and cinnamon mixture. Serve with muffins.
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Tips: These mini muffins were nice and light and the cinnamon butter was a great compliment. It also tasted great on toast later. If you don't have a mini muffin pan, you should be able to use a regular size muffin tin and bake them for the same amount of time just increase the temperature to 400 degrees. As always I used my trusty KitchenAid Stand Mixer. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.
Recipe from Crafting Traditions Magazine (Nov/Dec 97)