I first discovered mini-muffins while visiting the Louvre in France. Aluminum-free double-acting baking powder is best because it doesn't have a bitter aftertaste. Be prepared to lick cinnamon sugar and butter off your fingers when eating these delicious breakfast treats.

Muffin Batter

    ⅓ cup unsalted butter
    ½ cup granulated sugar
    ¼ cup dark brown sugar
    1 large egg
    ½ teaspoon vanilla extract
    1 ½ cups cake flour or all-purpose flour
    1 ½ teaspoons baking powder
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
    1 cup fat-free milk
    ⅓ cup currants (optional)

Cinnamon Topping

    3 tablespoons granulated sugar
    ¼ teaspoon ground cinnamon
    2 tablespoons butter, melted

1. Preheat the oven to 350˚.

2. Batter: In a large bowl, use a mixer or a wooden spoon to
    cream the butter, granulated sugar and brown sugar. Beat
    in the egg and vanilla. 

3. In a medium bowl, mix the flour, baking powder, salt and
    cinnamon. Gradually add the flour mixture to the creamed
    mixture, alternating with the milk. Start and end with the flour
    mixture. Stir in the currants.

4. Fill a mini-muffin pan with mini-paper cups or use a
    nonstick muffin pan. Using an 1/8-cup measuring cup and
    a teaspoon, scoop batter into each cup.

5. Bake the muffins in the preheated 350˚ oven for 25 minutes
    or until lightly browned.

6. Topping: Mix the cinnamon and sugar in a small bowl.

7. When the muffins come out of the oven, brush them with
    melted butter (or roll them in butter) and then dip them
    in the cinnamon sugar.

8. Freeze any leftover muffins for future breakfasts in bed.

    Makes 24 mini-muffins