Have you ever noticed when you make something mini, even though you have more of them, they disappear faster? It’s true. That’s why mini anything is always great for a party. Like these muffins. Just a few simple ingredients. White Lily Flour, Sugar, Baking powder, milk… you probably have everything you need on hand.
I had a huge craving for something that tasted like Fall last night, and these definitely came through. As one of the softest and moistest muffins I’ve EVER MADE on Keto, these really fit the bill. And today? Nope, not dried out – still super moist and super delicious. If you’ve ever read the back of a Lay’s chips package, you’d see their slogan “you can’t just have one”. Well, you can definitely apply that motto to these muffins!
1/2 cup white sugar 1/4 cup margarine
melted 3/4 teaspoon ground nutmeg 1/2 cup milk 1 teaspoon baking powder 1 cup all-purpose flour 1/4 cup margarine
melted 1/2 cup white sugar 1 teaspoon ground cinnamon
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Check on http://www.themerchantbaker.com/ for more details.