Maple Cinnamon Mini Doughnut Muffins

• FOR THE DOUGHNUT MUFFINS:
• 2 cups All-purpose Flour
• 3/4 cups Light Brown Sugar
• 3/4 teaspoons Ground Cinnamon
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 Large Egg
• 1/4 cups Good Quality Maple Syrup
• 1/2 cups Milk
• 1 teaspoon Vanilla Extract
• 1/2 sticks Unsalted Butter, Melted And Slightly Cooled
• FOR THE SUGAR COATING:
• 1/2 sticks Melted Butter
• 1/2 cups Granulated Sugar

1. Preheat the oven to 180u0b0C/350u0b0F and grease a 24-hole mini muffin tin (I use Wilton Bake Easy spray to grease).
2. Place the flour, light brown sugar, ground cinnamon, baking powder and bicarb (baking soda) into a large bowl and stir until combined.
3. Place the egg, maple syrup, milk, vanilla extract and melted butter into a jug and beat lightly with a fork.
4. Pour the wet ingredients into the dry and stir until combined. Don't be tempted to over-mix, otherwise you'll end up with rubbery muffins!
5. Fill the muffin holes 3/4 full and then place in the oven for 10-15 minutes (mine took 14 minutes), until risen, golden and an inserted skewer into the centre comes out clean.
6. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
7. Once cooled, prepare the sugar coating. Place the butter into a shallow bowl and melt. Place the granulated sugar into another shallow bowl. Dip each muffin into the melted butter and then roll in the granulated sugar. Then stuff your face! (They're mini, so you can eat 5, right?)
8. Muffins will keep in an airtight container at room temperature for 3 days.

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Taken from tastykitchen.com/recipes/breads/maple-cinnamon-mini-doughnut-muffins/ (may not work)