Very Bad, But So Good

Well. These are freaking great, I think. They are chock-full of sugar and not light on the butter, but man are they good. I found this on a website called the Noble Pig, and made a few changes (she used all regular, white flour and a bit more sugar). We had them for breakfast this morning with coffee, which seems to be the perfect way to enjoy these delicious treats.

Cinnamuffins
1 c. whole wheat flour
3/4 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/4 t. cinnamon
2/3 c. sugar
1/3 c. veg oil
1 egg, lightly beaten
3/4 c. milk
12 t. jelly/jam

for topping
2-3 T. melted butter
1/3 c. sugar mixed with 1 t. cinnamon

Preheat oven to 350, spray PAM in muffin tins. In a large bowl, sift flour, baking powder, salt, nutmeg, cinnamon, stir together. In a smaller bowl, combine sugar, oil, egg, and milk. Stir wet stuff into dry stuff until just mixed. Fill greased muffin tin cups each half full. Put 1 t. jam on top, then cover the jam with remaining batter-- each muffin cup should be about 3/4 full. Make sure to cover the jam well, or it will leak out during baking. Bake at 350 for 18-22 minutes. When done baking, remove muffins from tin and (as soon as you can hold them without burning your fingers) dip the top of each in melted butter then into the sugar-cinnamon mixture. Do the dipping while they are hot, though, so the sugar gets all melty.