Donut Muffins

Submitted by Julie Twitchell

I must be on a cinnamon-sugar kick these days. I am also eyeing a cinnamon swirl bread recipe. It must be because my kids love cinnamon too. I have heard lots of people talk about these, and man they are good. You have got to try them! And the supposedly freeze well too--although they won't last that long at my house.

1 3/4 Cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 Cup oil
3/4 Cup sugar
1 egg
3/4 Cup milk

For the coating:
1/4-1/2 Cup butter, melted (I used 1/4 Cup and had some left over)
1/3 Cup sugar
1 TB cinnamon

1. Preheat oven to 350 degrees and grease a muffin pan. (I used a mini muffin pan)
2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine. Distribute batter to fill 12 muffin cups.
4. Bake for 15-20 minutes. (When using the mini muffin pan, bake only for 8-10 minutes). While muffins are baking, melt butter in a small bowl. In another bowl, combine sugar and cinnamon.
5. Shake muffins out of the muffin tin while the muffins are still hot.
6. Dip muffins into the melted butter and then roll in the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Cook's Note: I got 24 mini muffins and 6 regular sized muffins from one batch. I didn't roll the muffins completely in the butter and cinnamon sugar mixture--just the tops.

Printable Version