Duffins

• 1 egg
• 5 1/4 tablespoons butter soft
• 1/2 cup caster sugar
• 5 1/2 tablespoons brown sugar
• 3/4 cup milk fermented, or buttermilk
• 1 1/4 cups flour
• 1 1/16 cups wheat flour
• 4 tablespoons wholemeal flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla powder
• 3 1/2 tablespoons melted butter
• 1/2 cup caster sugar
• 1 teaspoon cinnamon

1. Preheat oven to 175 degrees Celsius.
2. In a bowl, whisk eggs, sugar, and vanilla to a clear, well blended mixture (about 3 minutes). Add fermented milk.
3. In another bowl, mix the flour, baking powder, and cinnamon powder.
4. Gradually stir in the first preparation. Don't mix too much.
5. Divide the batter into mini muffin pans to 3/4 full.
6. Bake 9-11 minutes, depending on size.
7. Remove from oven, and let cool 10 minutes before removing from pans. Cool on a rack.
8. Melt the butter, and pour into a shallow dish.
9. In another shallow dish mix the sugar and cinnamon.
10. When the muffins are almost cold, soak the muffin top or the whole muffin quickly in melted butter, then roll in the sugar/cinnamon mixture.
11. Duffins are very good cold and may be stored for 1 day or 2 days maximum.

egg, butter, caster sugar, brown sugar, milk, flour, cups wheat flour, wholemeal flour, ground cinnamon, baking powder, vanilla powder, butter, caster sugar, cinnamon

Taken from www.yummly.com/recipe/Duffins-781816 (may not work)