Cinnamon Mini Muffin and Cinnamon Butter

Baking these in pretty holiday mini paper muffin cups  makes nice gifts, and the cinnamon butter really does put muffins over the top. for the benefits of cinnamon: 

http://4beautifulskin.blogspot.com/2012/12/cinnamon-benefits.html

YIELD: about 2 1/2 Dozen
           

YOU'LL NEED:
1/2 cup butter,softened
1/2 cup of sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk
Additional sugar
Cinnamon Butter:
1/2 butter, softened
1 to 2 teaspoons ground cinnamon

1 In a large bowl,cream butter and sugar until light and fluffy.Beat in egg. Combine flour, baking powder, salt   cinnamon and nutmeg; gradually add to creamed mixture alternately with milk, beating well after each addition.
2 Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with sugar bake at 350 for 18-20 min or until lightly brown.
3 Meanwhile, in a small bowl, cream butter and cinnamon until light and fluffy. Spoon into cookie cutter or a 1/2 cup serving dish. Sever with muffins.

 In a large bowl,cream butter and sugar until light and fluffy instruction for creaming butter at the bottom of page, this is the most important step for making light fluffy cakes.

Beat in egg,Combine flour, baking powder, salt   cinnamon and nutmeg; gradually add to creamed mixture alternately with milk, beating well after each addition.

alternately with milk,

Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with sugar bake at 350 for 18-20 min or until lightly brown.

until lightly brown

Indulge!

Tip: make sure all your ingredients (butter, milk,eggs) come to room temperature before baking. this will ensure they're well incorporated into batter and your muffins come out light & fluffy. take your time when creaming your butter and sugar your creating bubble that will expand during baking this will make moist, light and fluffy muffins.

 How to cream butter and sugar with mixer: 1. Place the butter out on the counter for at least an hour, or until it becomes room temperature.

2.Use your mixer on low to break up the cubes of butter. Then turn the speed up to medium and mix for 1 -1 1/2 minutes. Stop the mixer every so often and scrape the butter out of the beaters with a rubber spatula.

How to cream butter and sugar by hand:

1. Place the butter out on the counter for at least an hour, or until it becomes room temperature. (This gives you time to measure out the rest of the ingredients in your recipe and preheat your oven.) The butter should feel soft, but not warm or melty. How do you know when it’s at room temperature? Give it a poke! If your finger leaves a little indent, your butter is ready, and so are you.


2. Slice the butter into cubes, and put the cubes in a large mixing bowl. Beat the butter with a wooden spoon until it is soft.


3. Add your sugar(s)to the butter and gently mash it into the butter with the tines of a fork. With your wooden spoon,stir the butter and sugar(s) until they are light and fluffy. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color.