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Preheat oven to 350 degrees F.
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Use a baking spray to coat the muffin tins or grease them very well. The mini muffins as shown in the photo were baked in silicone mini muffin pans which work great.
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Sift together the flours, salt, baking powder and nutmeg. Set aside.
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In a large mixing bowl, whisk together the egg and sugar until very light in color.
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Add the oil and whisk in well.
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Add the whipping cream until well blended.
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Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not overmix.
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Bake for about 13 minutes for mini muffins or 15-18 minutes for larger muffins. Watch them carefully and as soon as a wooden toothpick inserted into the center comes out clean, take them out. It is very easy to overbake mini muffins especially.
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Let them cool for 10 minutes before removing them from the pan.
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Brush the outsides of the muffins with a little melted butter and roll them in the cinnamon sugar.