Cinnamon Spice & Everything Nice.
I stumbled upon the recipe for Sugar Donut Muffins one day and saved it to my computer for later use. Later use happened two days ago and boy was it good. I followed the recipe, only changing that I made all of the batter into mini muffins, which is noted in the recipe as being a great way to ensure that whatever you coat them in will be in every bite. Plus, they are so cute in mini form! I also didn't dip them in melted butter before adding the sugar as I was in a hurry. They came out just fine without the butter.
I coated all of mine in cinnamon sugar. But powdered sugar, or even a nice glaze (make that chocolate glaze!) would be great also!
Sugar Donut Muffins
(from Cinnamon Spice & Everything Nice)
3/4 c. sugar
1 1/2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg (I left this out so I could have more freedom later with flavorings)
1/4 c. vegetable oil
3/4 c. milk (low fat is just fine!)
1 tsp. vanilla extract
2 tbl. butter, melted
1/2 c. sugar (plus 1 tbl. cinnamon if you want cinnamon sugar)
Preheat your oven to 350 degrees. Lightly grease a muffin tin or a mini muffin tin with vegetable spray.
In a large bowl, beat together the sugar and the egg until light in color. It won't take long at all.
In another bowl, combine the flour, baking powder, salt and nutmeg. Mix it all together.
Add the flour mixture to the egg and sugar blend along with the oil, milk and vanilla extract. mix everything together and divide evenly among the muffin cups, filling each of them 3/4 full. (Should make about 10 normal muffins or 32 mini muffins)
Bake 15-18 minutes for normal muffins or 13-15 minutes for mini muffins. Test doneness with a toothpick.
After the muffins come out, brush them with butter and roll in sugar.
This recipe is linked up at: