Mini Spice Muffins
Created by Deb Rohrer, LDN Food Editor

3/4 cup sugar
1 3/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon allspice
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 Cup Milk
1 Egg
1/3 Cup Oil

Ingredients for tossing:
1/3 cup butter, melted
3/4 cup sugar
1 tablespoons cinnamon
1 teaspoon allspice

In a large bowl, add sugar, flour, ½ teaspoon cinnamon, nutmeg, 1 teaspoon allspice, baking powder and salt. Stir to combine.

Add milk, egg and oil; stir only to combine and do not over mix.

Use cooking spray to coat mini muffin tins well. Pour batter into tins 2/3rds full. (do not use paper liners). Bake at 350 F for 12-15 minutes.

To test doneness, touch center of a muffin and if it springs back then they are done.

Meanwhile melt butter in a 9 x 13 oven proof pan. In another mixing bowl, combine ¾ cup sugar, 1 tablespoon cinnamon and 1 teaspoon allspice.

When muffins are baked, immediately tip tins over for muffins to fall into melted butter. Toss to coat and then transfer into the sugar/spice mixture. (do this while warm and be careful not to burn yourself) Place on a plate or lined basket. Eat warm or cooled.

Enjoy!

Note: These are great as mini muffins, but if you do not have a mini muffin tin, use regular size tins and bake accordingly.