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Mini Doughnut Muffin
Makes 18 Mini Muffins

Dry Ingredients
3/4 cup All Purpose Flour (Maida)
1/4 cup Sugar
1 tsp Baking powder
1/8 tsp Soda Bicarbonate
1/8 tsp salt (only if using unsalted butter)
1/4 tsp Cinnamon powder

Wet Ingredients
1/2 cup Buttermilk
1 tbsp Vegetable oil
3 tbsp Melted salted butter
1/2 tsp Vinegar
1/4 tsp Vanilla essence

Topping
3 tbsp granulated sugar
1/4 tsp Cinnamon
1.5 tbsp Melted Butter


Buttermilk Preparation l
1. Take 1/2 cup whole milk and add 1/2 tablespoon of vinegar. Let this stand for 5 to 10 minutes.


Method
1. Preheat the oven to 180 degrees C.
2. Lightly grease either a standard muffin or mini muffin tin or muffin liners lightly with vegetable oil.
3. In a bowl mix the flour, sugar, baking powder, baking soda and cinnamon.
4. In a separate bowl add the prepared buttermilk, oil, melted and cooled butter, vanilla essence and give a quick mix.
5. Add the wet ingredients to the dry ingredients and mix till well combined. Do not over mix.
6. Spoon the batter evenly into the prepared muffin liners. Fill till nearly full.
7. Bake the muffins for 20 - 30 minutes or until done (depending on your oven). The color of these muffins will be a very light golden brown color. Test the muffins with a toothpick in the middle of one muffin. If it comes out clean then the muffins are ready.
8. Allow the muffins to cool for a few minutes before removing from the muffin tin.
9. When cool dip the doughnut muffin in butter and then in the sugar cinnamon mixture.

Topping
1. In a small bowl mix together sugar and cinnamon.
2. In another bowl, melt the butter.
3. Dip the muffins into the butter, then roll in the cinnamon sugar mixture.