The method for this recipe comes from a dear innkeeper friend, Seely, at Blueberry Cove Inn Bed and Breakfast in Rhode Island. She tells us that they should be called mini-sins because they are sinfully delicious. And I agree wholeheartedly. We’ve served them at the White Oak Inn as breakfast “dessert”.
The secret to making these is to have both the muffins and the butter warm.
INGREDIENTS
Muffins:
2 1/4 cups flour
1/2 cup brown sugar
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons nutmeg
1/2 cup (1 stick) of margarine
2 eggs
3/4 cup milk
Topping:
2 sticks of butter, melted and warm
3/4 cup white sugar
2 tablespoons of cinnamon
DIRECTIONS
In a food processor, combine the flour, white sugar, brown sugar, baking powder, salt, and nutmeg. Cut margarine into 1/2 inch cubes and pulse until mix resembles oatmeal. Beat eggs and milk together and fold into dry ingredients by hand. Spoon batter into mini-muffin tins and bake at 375 degrees until done – about 10 minutes.
Meanwhile, melt butter and keep it warm. Mix white sugar and cinnamon together.
When the muffins come out of the oven, allow to cool in baking pan for 3 or 4 minutes. Then remove and with two spoons, roll first in hot butter, and then in cinnamon sugar. Set on a cooling rack.
This recipe gives about 30 mini-cinns.
The White Oak Inn
http://www.whiteoakinn.com/
Yvonne Martin
Bed and Breakfast Foodie