Saturday, December 18, 2010

Cinnamon Doughnut Muffins

Doughnuts are made with very little ingredients and the doughnut business is considered one of the most profitable. After all, most of us would rather buy some than pull out a big vat of oil and wait for the dough to rise. I do not find them very easy to make. Luckily, it did not take long for an alternative to arrive-the flavor of a doughnut in a muffin. This recipe makes 18-20 muffins.

Cinnamon Doughnut Muffins
courtesy of Taste of Home Magazine

1 1/2 cups of milk
2 eggs
2/3 cup of oil
1 1/2 cups of sugar plus 1 1/2 cups for topping
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon of salt
1 teaspoon of nutmeg
1/2 teaspoon of cinnamon plus 2 teaspoons for topping
1 cup melted butter

Grease inside and tops of muffin tins.  Preheat oven to 350 degrees.

Whisk together oil, eggs, 1 1/2 cups sugar and milk.  Set aside.

Take a large bowl and sift together flour, baking powder, salt, cinnamon and nutmeg.  Add the oil mixture and mix with a wooden spoon until combined, being careful not to over beat.  Spoon batter into greased muffin cups, filling 2/3 full. Bake for 18-25 minutes or until tester comes out clean.

While muffins are baking, melt butter in a microwave safe bowl.  In a separate bowl, mix together the topping amounts of cinnamon and sugar noted above.

Once muffins are done, let cool for a few minutes. Remove each muffin and roll in butter, then in sugar mixture.  Set on wire rack to cool.