Mix flax seeds powder with 3 tbsp water and let it rest for 10 minutes.

For the topping, mix cinnamon powder and brown sugar. Keep aside.

Preheat the oven to 190 degrees C. Line a mini muffin tin with paper liners.

In a bowl shift all-purpose flour, salt, and baking powder. Mix in cinnamon and nutmeg powder. 

Now add flax seeds mixture, milk, sugar and oil into this. 

Whisk well, scoop the batter into the prepared muffin cups, about three fourth full. Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Check for the doneness after 10 minutes, because every oven is different.

After baking transfer the muffins onto a cooling rack, wait for a few minutes, now brush the top of the muffins with melted butter. And dip the top of the muffins immediately in the cinnamon-sugar mixture, making sure that tops of the muffins are evenly coated with sugar mixture. Do this top coating process for one muffin at a time. Return them onto the cooling rack, and leave there until they cool completely.

These muffins taste best the same day you’re baking them. Store the rest of the pieces in an airtight container in the refrigerator, consume within 5 days.