Baked Doughnut Muffins

If you LOVE doughnuts, but HATE frying…have we come up with the doughnut recipe for you!!!

These guys taste like doughnuts, but bake like muffins in a muffin tin.  Sprinkle with cinnamon & sugar, glaze, dip in chocolate with sprinkles…make it your way to enjoy your fav doughnut without the fried.  They are fast enough that you can even make them hot for breakfast.  No matter how you make ’em, they won’t last long.

Ciao for Now!

V&K

Baked Doughnut Muffins

• 3/4 cup sugar
• 1 large egg
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1 tsp vanilla extract
• 2 Tbsp butter, melted
• 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

Preheat oven to 350.  Lightly grease a muffin tin (or to make ’em to go, use paper baking cups).

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Add vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done and slightly cooled, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.

Cool on a wire rack or enjoy them warm.

Yield: 10 Muffins

• Posted in: Recipes
• Tagged: Battinburg Cakes