Spiced Cake Muffin 2

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

Thoroughly mix the flour, baking powder, baking soda, salt, nutmeg and 1/2 tsp cinnamon in a bowl.

In another bowl, beat the egg, oil, 160 g sugar and milk until frothy.

Add the flour mixture to the egg-milk mixture and fold in briefly until no dry flour remains.

Divide the batter evenly among the cases, filling each only about two-thirds full.

Bake the muffins for 20–25 minutes until golden brown.

Meanwhile melt the butter and mix the sugar with cinnamon in a bowl.

Remove the muffins from the cases while still hot, dip briefly in the melted butter and then roll in the cinnamon sugar.

Let the muffins cool completely on a wire rack.