1 cup Milk
2 teaspoons Lemon Juice
170g Butter, softened
1 cup sugar
1 1/2 teaspoons Vanilla Essence
3 cups Plain flour
2 1/2 teaspoons Baking Powder
1/4 teaspoon Bi-Carb Soda
1 teaspoon Salt
3 tablespoons Sugar
2 teaspoons cinnamon
Preheat oven to 180’c. Line a muffin pan with patty cases.
Combine milk and lemon juice in a bowl and set aside.
In a stand mixer, beat the butter and sugar until light and fluffy, around 2 minutes. Beat in the eggs, one at a time, until they are just mixed in. Stir in the vanilla.
In a medium sized bowl, combine the flour, baking powder, bi-carb soda and salt. Stir until well combined.
Mix dry and wet ingredients alternately. Mix until well combined and smooth, but don't over-mix. The batter will look very thick.
Scoop 1 ice cream scoop of batter into each patty case. Bake the muffins for 25-30 minutes or until firm to touch. Place on a wire rack to cool for a few minutes.
In the meantime to prepare the topping, melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter or dip in the butter, then sprinkle generously with cinnamon-sugar.
Serve warm, or cool. Store at room temperature.