Preheat oven to 350ºF. Grease and flour a 24 serving mini muffin pan.

In a medium bowl, whisk together flour, dragonfruit powder, baking powder, salt and nutmeg. Set aside.

In a large bowl, cream butter and sugar with an electric mixer until light and fluffy.

Add egg and beat until smooth.

Add flour mixture and milk alternately in two additions and mix just until combined.

Transfer batter to prepared muffin pan, filling muffin cups about 3/4 full.

Bake until toothpick inserted in center of muffins comes out clean, about 12-14 minutes. (Be careful not to over bake. Check a few minutes early. Small muffins can dry out easily.)

Let cool in pan for 5 minutes. Remove puffs from pan and transfer to cooling rack. (Loosen puffs with a small offset spatula or butter knife if necessary.)

Combine granulated sugar and cinnamon in a shallow bowl.

Place colored sparkling sugar crystals in another shallow bowl.

Dip the bottoms of each puff in melted butter, then into cinnamon sugar mixture.

Dip the tops of each puff in melted butter, then into sparkling sugar.

Decorate with edible flowers if desired.