Serves: 6
Total Calories: 203

2 tablespoons sugar
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter (1/2 stick), at room temperature
1/3 cup sugar
1 large egg
1/3 cup plus 2 teaspoons milk
1/2 teaspoon pure vanilla extract

1. In a small bowl, mix together the sugar and cinnamon. Preheat the oven to 375°. Butter 6 1/3-cup muffin cups.

2. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, with an electric mixer, beat together the butter and sugar until fluffy about 1 minute. Add the egg and beat well. On slow speed, mix in the dry ingredients alternately with the milk and vanilla until combined.

3. Spoon the batter into the muffin cups until they are about 2/3 full. (Any extra batter can be baked in a small custard cup.) Sprinkle each muffin with about 1/2teaspoon of the cinnamon sugar.

4. Bake until lightly browned, 15 to 20 minutes, or until a tester inserted in the center comes out clean. Remove pan from the oven, and invert muffins on a rack. The muffins are best served warm from the oven.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 203
Calories from Fat: 74

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls