Mini muffins with all the cinnamon, nutmeg and allspice flavours and aromas you would expect. Pop these in the oven early morning and they’ll be ready for breakfast or for a mid morning snack!
Serves : 24 mini muffins
Level: Easy
Prep time: 5 Minutes
Cooking time: About 15 minutes per batch
Ingredients
- Banting Blvd Cinnamon Muffin premix
- 4 eggs
- 1 cup milk or unsweetened almond milk
- 1 -2 tsp cinnamon, depending on how strong you want the flavour
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 tin coconut cream, xylitol and vanilla essence – optional if you wish to make a frosting
Making your Masterpiece
- Heat the oven to 180 °C
- Add all the ingredients together and mix well
- Scoop into a greased mini muffin tin (you will need to bake two batches)
- Bake for 15 minutes, remove, allow to cool slightly, remove from the tin (but keep covered to keep warm) and then prepare and bake the second batch
- Serve while still warm – as is, or with a side of your choice.
- If you’re going to top them with a coconut cream frosting, allow them to cool completely and then follow this recipe (the coconut cream will have to be refrigerated overnight)
