Muffins

• Preheat oven to 350 degrees, spray mini-muffin pan with vegetable shortening spray.  Set aside.
• Mix dry ingredients and spices together in large bowl.  Add beaten eggs, buttermilk and oil. Mix until just combined.
• Fill mini-muffin cups about 2/3 full.  Bake at 350 for about 15 minutes or until beginning to brown. Remove from oven and let rest 2-4 minutes.
• While muffins are resting, mix topping of sugar and cinnamon together in bowl.  Melt butter in second bowl and set aside.
• Remove muffins from muffin pan. Dip tops of muffins in melted butter, then dip muffins in sugar-cinnamon mixture.
• This makes about 1/2 gallon of batter.  It will keep, covered tightly, in the refrigerator for up to 6 weeks.  Just use as needed.  Enjoy!