1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup vegetable oil
3/4 cup milk
1 tsp almond extract
You'll also need melted butter and sugar for the tops.
Preheat oven to 360F.
Grease a muffin pan with butter or oil spray.
Beat sugar and egg until creamed together.
In a separate bowl mix wet ingredients then pour in vegetable oil, milk and vanilla extract.
Divide batter into 24 mini-muffin cups, filling them about 3/4 full. (Tip_ I put the batter in a gallon ziplock, snip a corner and pipe the batter in.. LESS MESS!)
Bake for about 11-12 minutes until golden brown on top and a tester stick comes out clean. Let them cool a minute before removing from pan, melt butter and roll tops in a bowl of sugar.. (TIP_ I put the sugar in a coffee filter so I can roll them without the sides of a bowl getting in my way)
Makes 24 Mini Sugar Puffs! PERFECT for breakfast with maple syrup or brunch with the girls.. just add coffee.
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