Cinnamon Muffins

     Today I'm going to post two recipes to make up for skipping yesterday. For the first time all summer, I finally cracked a book, and 8 hours later I finished The Hunger Games. So I just didn't get around to cooking anything. Logically, my first recipe of the day is a breakfast treat. You know it's rare for me to post a breakfast recipe, and I'd say it's highly unlikely that I'll ever feel compelled to make cupcakes, but muffins are okay in my book. They're really just a breakfast version of a cupcake, and who doesn't love an excuse to eat dessert and call it breakfast? These cinnamon muffins, like most varieties of muffins, are very easy to make and wonderfully delicious when they're fresh out of the oven.

INGREDIENTS:
1 1/2 cups flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
5 tablespoons butter, melted
1/2 cup milk
1 egg

Topping:
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted

DIRECTIONS:
1. Preheat oven to 350. Spray a muffin tin and use cupcake liners. I used a pan for six very large muffins, but feel free to reduce the baking time to make smaller ones.
2. In a large bowl, mix the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Mix in the wet ingredients (butter, milk, and egg.) Stir with a big spoon until just combined, but don't overdo it.

4. Fill the muffin tin using two spoons or a small ice cream scoop if you want to be fancy and smooth the tops out as best you can.

5. Bake at 350 for 25 minutes for this size muffin. Right after you take them out of the oven, carefully flip the pan upside down over a plate to remove them.

6. For the topping, melt 2 more tablespoons of butter in a small bowl. In another bowl, mix the 

cinnamon and sugar. Brush a little bit of butter over the tops of the muffins, then use your hands to sprinkle them with the cinnamon sugar.

     Enjoy! And check back later today for something totally different and totally healthy!