Ingredients:

• 2 cups plain flour
• 1 cup wholemeal flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup castor sugar
• ¼ teaspoon allspice
• 125g butter, melted
• 2 eggs
• 1 cup milk
•  1 cup sugar
• 2 teaspoons cinnamon
• 150g butter, melted

Method:

1. Preheat oven to 190°C.
2. In a large bowl add the first 6 ingredients.
3. Make a well in the middle and drop in eggs, pour in milk and butter then gently fold through.
4. Grease a 12 tin muffin tray and drop in a heaped tablespoon measurment into each.
5. Bake in the oven for 20 minutes.
6. Meanwhile melt extra 150g butter and combine the sugar and cinnamon and keep until needed.
7. Remove muffins from moulds and while warm dip each muffin in extra melted butter then roll in the cinnamon sugar. Cool slightly on a wire rack then serve warm.

Notes:

• If you only have white flour they will taste really good also.
• When my 7 year old had a sleep over I made these for breakfast and they were gone in seconds, great for large gatherings. If you have small muffin trays you can make up to 28 with this batch (I’m thinking school fetes!)