1/3 C Canola oil
3/4 C white sugar
3/4 C milk
1 tsp vanilla extract
1 3/4 C cake flour (or all purpose flour)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
4 T melted butter
1/4 C white sugar
1 tsp cinnamon
1 C powdered sugar
1/2 tsp vanilla extract
1-2 tsp milk
Preheat the oven to 350 degrees. Spray a mini muffin pan with non-stick cooking spray.
In a mixing bowl, add oil, sugar, egg, milk, and vanilla extract. Beat for 1 minute.
Sift together the flour, baking powder, salt, and cinnamon. Add to the wet ingredients. Mix for another minute until combined and there are no more lumps.
Pour batter into a large liquid measuring cup with a spout. Fill the muffin tins 3/4 of the way full.
Bake for 9 minutes until puffed up and firm to the touch.
For the toppings:
Put the melted butter in a bowl. Put the cinnamon/sugar in a separate bowl. Dip each muffin top in the butter, then roll the entire muffin around in the cinnamon/sugar mixture. Set aside.
Mix together the powdered sugar, vanilla, and enough milk to make a glaze in a bowl. Dip each muffin in the glaze and roll around on all sides. Set aside to let the glaze firm up.