Maple Cinnamon Mini Doughnut Muffins

Preheat the oven to 180ºC/350ºF and grease a 24-hole mini muffin tin (I use Wilton Bake Easy spray to grease).

Place the flour, light brown sugar, ground cinnamon, baking powder and bicarb (baking soda) into a large bowl and stir until combined.

Place the egg, maple syrup, milk, vanilla extract and melted butter into a jug and beat lightly with a fork.

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!

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.

Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

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?)

Muffins will keep in an airtight container at room temperature for 3 days.