Mini Cinnamon Muffins

Ingredients

• 3/4 cup plain flour / all-purpose flour (Note 1)
• 1 1/4 tsp baking powder (make sure yours is still active!)
• 1/8 tsp cooking salt / kosher salt
• 2 large eggs, at room temperature (55-60g/2oz each)
• 1/2 cup caster sugar / superfine sugar (Note 2)
• 2 tsp oil (canola, veg or other neutral oil)
• 2 tbsp milk, full fat best but low fat ok
• 2 tsp vanilla extract
• 75g (5 tbsp) unsalted butter, melted and cooled but still warm
• Canola oil spray, or other neutral oil spray (Note 1)
• 2 tbsp caster sugar / superfine sugar (Note 2)
• 3/4 tsp cinnamon powder

Steps

1. Whisk flour, baking powder and salt. In a separate bowl, whisk eggs and sugar vigorously, then oil, milk and vanilla. Add flour in 2 batches, then butter. Spray mini muffin tin, fill 3/4 full, bake 12 min at 180°C/350°F (160°C fan), bang out then toss in cinnamon sugar.
2. Preheat oven to 180°C/350°F (160°C fan-forced). (Don't grease the muffin tin yet)
3. Cinnamon Sugar – Mix the ingredients in a small bowl and set aside.
4. Dry ingredients – Whisk the flour, baking powder and salt in a small bowl.
5. Wet ingredients – In a separate medium bowl, whisk the eggs and sugar vigorously for 20 seconds until pale yellow. Add oil, milk and vanilla and whisk again.
6. Finish batter – Add half the flour, gently whisk in, then whisk in the remaining flour. Gently whisk in the butter until incorporated. Set aside while you prepare the muffin tin.
7. Spray and bake – Generously spray a 24 hole mini muffin tin with oil – doing this just prior to filling helps ensure they release easily. (Note 3) Fill each 3/4 full with batter (don't be greedy and overfill, they will not rise as they should!). A small cookie scoop with lever is handy, or a jug or piping bag.
8. Bake 12 minutes. Cool for 2 minutes then invert and assertively bang the pan edge on a work surface to knock the muffins out of the tin. (Don't try to pry out, they will break)
9. Toss in cinnamon sugar while warm (sticks better) then serve immediately!