I do enjoy a nice fluffy muffin with a cup of tea, and I was inspired to get into the kitchen after spying this cinnamon sugar bread thanks to my friend, Kate. I liked the idea of portion controlling the bread, as it seemed that the internets were all a-buzz with eating half a loaf at a time. I thought it might help to be prepared in case I got an attack of the munchies! Surely dividing the mixture into pretty little patty pans would help to deter any thoughts of eating too much? Surely? So, it was muffins for me. Here’s how I made them – with a bit of a maple syrup twist.
Maple Cinnamon Muffins
- Preheat the oven to 180 degrees Celsius.
- Line a 12 cup muffin tray with patty pans.
- Combine 1/3 cup sugar and cinnamon. Set aside.
- Combine plain flour, baking powder, salt and white sugar.
- Combine maple syrup, beaten egg, milk and vegetable oil, then add to the dry ingredients and stir until combined.
- Half fill each muffin case with muffin mix. Sprinkle with the sugar and cinnamon mix. Top with the remaining muffin mix. Sprinkle with more sugar and cinnamon mix.
- Bake in the oven for approximately 20 minutes, or until the muffins spring back when lightly touched, or a skewer comes out clean.
I used maple syrup because I ran out of sugar. You could use all sugar if you prefer. I think the subtle maple flavour made these even better.
Try to eat just one at a time. I dare you.
Do you like muffins? What’s your favourite kind?