I made a few minor changes to the recipe as follows...
- I halved the recipe (to make 24) and replaced the cinnamon in the cake mixture with vanilla extract.
- To coat the muffins, I mixed 2 tsp of cinnamon with 6 tbsp sugar.
- I melted around 4 tbsp butter and after dipping a couple and seeing how much butter each muffin absorbed, I decided to just dip the 'muffin tops' into the butter, but still roll the whole cakes in the cinnamon sugar.
I froze half of the batch and took a few out to defrost as and when anyone fancied one. They are best served warm and I found that a 10-15 second blast in the microwave did the job, without affecting the taste or texture.
My next challenge is to make a vegan version, so watch this space!
I'm adding this post to this month's Bookmarked Recipes over on Tinned Tomatoes.Pin It