It is no secret that I regularly forgo breakfast and replace it with a slice of cake, I very often do this at lunch as well, but always have a proper evening meal. People often ask me how I don’t put on weight, baking and eating all of these delicious cakes, my only explanation is that I don’t eat three meals a day and then cake on top!

People find this very odd, but in other European countries such as France, Italy, Greece and Spain, this is completely normal. When I was in Barcelona I started every morning with a trip to the Boqueria, Barcelona’s famous food market where people eat, shop and gossip together doing what the Spanish excel at, living life well and enjoying a sense of community.

Every morning I sat at the bar of Bar Pinotxo being treated like royalty by the lovely owner, who would make men give up there seat for me and order a double espresso and a sugary doughnut breakfast that was to die for. Its a tradition I like to do most days, I never start a day without a fresh double espresso and always something sweet, finding this recipe was just perfect for me. Quick & easy to make, they are perfect to serve warm for a weekend breakfast.

I am a true coffee snob, I never buy instant, never add milk, drink it very very sweet and in true European style never make it any other way than on the stove.

These little muffins have a hint of spice, are very sugary, terribly sweet and so light and fluffy, my lot just loved them and I will be baking these time and time again.

Buon appetito

1/3 cup butter, melted (I used 80g)
1/2 cup caster sugar
1 egg
1 1/2 cup self raising flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk

1/2 cup caster sugar
1/2 cup butter, melted (I used 120g)
1 teaspoon cinnamon

Preheat oven to 350F, 180C, Gas Mark 5

In a medium-large bowl, sift together all dry ingredients.

Add wet ingredients and stir until combined, but still a bit lumpy. Don’t overmix.

Scoop batter into muffin tins that have sprayed with cooking spray or use paper muffin cases.

I used a large ice cream scoop and got 8 medium muffins out of this batter.

Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.