Friday, March 30, 2012

Donut Muffins

Donut Muffins

 I found an interesting muffin recipe on a blog yesterday. Donut muffins.  Who doesn't love donuts or muffins?  What a great combo!

This morning I made the muffins.  They are super quick to bake and the kids loved them.  I used 3/4 tsp nutmeg in the recipe but next time I am cutting it back--mainly because so much nutmeg in this recipe does not seem so critical.  It was a little overpowering for my taste.  If you like nutmeg, by all means, use the 3/4 tsp.

Not only did I dip the tops of the little muffins in the margarine, I dipped the whole muffin, which then covered the whole muffin in sugar/cinnamon.

These muffins make a perfect little snack for the kids, and would go great in a lunch box for a dessert.

Here is the recipe with some minor changes, and thanks to Dainty Chef for the post!

Mini "Donut" Muffins


For the tin:
Pam cooking spray

For the muffins:
1/2 cup granulated sugar
1/4 cup margarine, melted
1/2 teaspoon ground nutmeg
1/2 cup 2% milk
1 teaspoon baking powder
1 cup all-purpose flour

For the topping:
1/4 cup butter or margarine, melted
3/4 cup granulated sugar
1 1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F. Using Pam, spray a 24 mini muffin pan and set aside. Mix 1/2 cup sugar and nutmeg with 1/4 cup margarine in a large bowl. Stir in the milk, baking powder and flour until just combined. Fill the mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 8 to 12 minutes. 

In the meantime, melt the 1/4 cup of butter. In a separate bowl, mix together the sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Source: slightly adapted from AllRecipes and found on Dainty Chef.

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