2 cups flour
3/4 cup light brown sugar
3/4 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/4 cup good quality maple syrup
1/2 cup milk
1 tsp. vanilla extract
1/2 stick (56g) unsalted butter, melted & slightly cooled

 For the sugar coating:
1/2 stick butter, melted
1/2 cup sugar

Preheat oven to 350 degrees and grease a 24 hole mini muffin tin.

Place the flour, light brown sugar, cinnamon, baking powder and baking soda into a large bowl and stir until combined.

Place the egg, maple syrup, milk, vanilla extract and melted butter into a jug and beat lightly with a fork.

Pour the wet ingredients into the dry and stir until combined.  Don’t be tempted to over mix, otherwise you’ll end up with rubbery muffins!

Fill the muffin holes 3/4 full and then place in the oven for 10-15 minutes until risen, golden, and an inserted toothpick into the center comes out clean.

Leave to cool in the time for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, place the 1/2 stick of butter into a shallow bowl and melt.  Place the sugar into another shallow bowl.

Dip each muffin into the melted butter and then roll in the sugar. 

Muffins will keep in an airtight container at room temperature for 3 days.

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