Cinnamon Spice Muffins

Cinnamon spice muffins are quick and easy to make, and they're the perfect complement to a cup of coffee of tea. I've been eating these a lot lately - I love them because they're nice and moist and not too sweet. They're also really nicely spiced. I always find myself wanting spiced baked goods when fall rolls around. :D

I've chosen to keep these cinnamon spice muffins pretty plain, but I think they'd be amazing with a cinnamon sugar topping or maybe some streusel. If you like sweeter muffins, try playing around with toppings.

I think I may add a chopped apple to these the next time I make them, too! I have a feeling that will be amazing.

P.S. Big thanks to sunshiine for the awesome towel!! :D

ingredients:

• 3/4 cup milk
• 1/3 cup canola oil or melted butter
• 3/4 cup lightly packed brown sugar (or 3/4 cup white sugar)
• 1 large egg
• 1 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves

If you use white sugar, you'll end up with a VERY blonde muffin. The brown sugar adds a little more flavor and color. As far as oils/butter go, you can really use whatever you like - coconut oil is great in these, and melted butter makes them amazing. I normally use canola oil because it's easy and makes them dairy free for me. :)

Milk is something else you can switch up - regular whole milk makes them nice and rich, but I typically use plain soy milk.

tools:

• a standard size cupcake/muffin pan
• paper liners

Line the muffin tin or spray with non-stick spray if you don't have any liners around. :)

Preheat the oven to 350 F / 175 C.

Mix the flour, salt, baking powder and spices together in a small bowl.

Mix the milk, oil, egg and sugar together until it's well blended and you don't see any big chunks of egg.

I like to do this in a big measuring cup so it's easier to pour into the muffin tin!

Combine the wet and dry ingredients using a spatula. Scrape down the sides and bottom to ensure no dry spots remain. Mix just until it's combined - over mixing will make chewy muffins!

Divide the batter equally between the cups. They'll only be around 1/2 way full.

Bake on the middle rack of the oven for 20-24 minutes. Pull them out when the tops are nice and firm and lightly browned. A toothpick inserted in the middle of one should come out clean.

Get them out of the baking tin as soon as they're cool enough to handle and then let them hang out of a cooling rack. They're fantastic when they're warm but just as good the next day. :)

To store them, just keep them out of open air so they don't dry out. They're normally great for 3-4 days, but after that they do start to dry out a little.