Donut muffins

This recipe has been floating around the blogosphere for a while now. I saw Teauna, the author of From Cupboard to Cupboard post about them, twice, and knew that it was time to make them. If you haven't done so already, please do check out Teauna's site, she has some fantastic recipes, everything I've tried from her was delicious! Thanks Teauna for another delicious recipe!

These yummy little treats are really easy. They mix up in less than 5 minutes and take about 15 minutes to bake. So in less than 30 minutes you can have fresh baked donut muffins for your family. I was able to get mine made while the coffee brewed and the bacon fried. They made for a fun and delicious breakfast.

The muffins themselves are gently spiced with nutmeg and cinnamon. After they bake you dip the muffins in melted butter and then cinnamon sugar. They have a very tender crumb and texture is very much like a cake donut, but with out the messy (and high calories) of deep frying. Easy peasy, perfect for lazy Sunday mornings, delicious with coffee or a tall glass of apple cider.

Donut Muffins
makes 6 servings, 2 muffins each
from Teauna at From Cupboard to Cupboard
1 3/4 c AP flour
1 1/2 t baking powder
1/2 t salt (table salt)
1/2 t cinnamon
fresh grated nutmeg, about 1/8t OR 1/2 t dried grated nutmeg
1/3 c oil
3/4 c sugar
3/4 c milk
1 egg

Topping:
1/3 c butter, melted
1/3 c sugar
1 T cinnamon

Preheat oven to 350F. Spray muffin tin with non stick spray liberally.

In a medium size bowl mix the flour, baking soda, spices and salt. Whisk to incorporate.

In a separate bowl mix the sugar, egg, milk and oil. Whisk well.

Add the wet ingredients to the dry. Stir about 10 times with a rubber spatula until the mixture is wet but lumpy. Lumps are ok, they give the nooks and crannies that muffins are famous for. Do not over mix!!

Pour batter into the muffin tin dividing it evenly amongst the 12 openings. Bake for 15 minutes or until it tests clean with a toothpick. Allow to cool on a cooling rack for 3 minutes before inverting onto the cooling rack.



Dip each muffin top into the butter then immediately into the cinnamon sugar. Roll it around to evenly coat and place on a tray. Repeat with all muffins. You can also dip the bottoms of the muffins in the butter and into the cinnamon sugar, if desired, after coating the tops. Its easier to do this in 2 stages, the muffins tend to get too wet & soggy if you try to dip the entire thing in butter at once.

Mini muffins can be made instead of the larger ones, should yield 24 mini muffins or 12 large size ones.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 489.4
Total Fat 23.1 g
Saturated Fat 7.6 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 10.2 g
Cholesterol 29.8 mg
Sodium 330.6 mg
Potassium 49.6 mg
Total Carbohydrate 67.2 g
Dietary Fiber 1.7 g
Sugars 38.2 g
Protein 4.9 g