I love whipping up a tasty treat for teatime. There's something quite pleasurable in filling my kitchen with the smells of invitingly delicious baked goods, be it savoury sausage rolls, crispy banana fritters or this week's delectable concoction was Cinnamon Sugar Muffins. Light, sweet, and simply melting away in your mouth, these sugary treats are a jiffy to whip up, therefore nothing too strenuous to upset my evening is always readily accepted. Kids will also love joining in with the mixing and eventually sugar coating of the goodies. These muffins need not only be a teatime treat, hot out of the oven with a dollop of cold ice cream is to be tried or some cream whipped up with a touch of almond essence meld the flavours delightfully. Sugary delicacies and family fun all in one go, what more can you ask more?

Ingredients 

· 2 cups all purpose flour
· 1 1/2 cups sugar
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1 teaspoon ground cinnamon
· 1 1/4 cups milk
· 1 egg
· 2 tablespoons butter, melted
· 1 teaspoon vanilla extract topping
· 6 tablespoons butter, melted
· 3/4 cup sugar
· 1 teaspoon ground cinnamon

Instructions 

Combine flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.

In a separate bowl, whisk together milk, egg, melted butter and vanilla.

Pour wet ingredients into dry ingredients and stir just until mix and no large lumps remain. Small lumps are ok. Batter will be runny.

Fill well greased muffin cups to 2/3 full. Bake in a preheated 350 degree oven. For mini muffins bake 12-14 minutes, for full size muffins, bake 15-17 minutes.

Remove from oven and let rest in pan for 5 minutes then remove to racks to cool. If needed, use a plastic knife and run it around the sides of the muffins to loosen.

Once cooled, combine sugar and cinnamon topping. Dip tops of muffins in the melted butter than roll the top in the cinnamon sugar to coat.

Place back on rack and repeat with remaining muffins.

By Mayuri Jayasinghe