Sunday, October 17, 2010

Sugared Donut Mini Muffins


* 3/4 cup sugar
* 1 large egg
* 1 1/2 cups all purpose flour
* 2 t baking powder
* 1/4 t salt
* 1/8 t ground nutmeg
* 1/8 t ground cinnamon
* 1/4 cup canola oil
* 3/4 cup milk
* 1 t vanilla extract


* 2 T butter, melted
* 1/2 cup sugar, for rolling


1. Preheat oven to 350F. Lightly grease muffin tin(s) with cooking spray.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Pour into egg mixture and stir to combine. Add canola oil, milk and vanilla extract.
4. Divide batter evenly into 24 mini muffin cups, filling each about 3/4 full. (I used my cookie scoop)
5. Bake for 10 minutes (rotating half way through) or until a tester inserted into the center comes out clean.
6. While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter. Remove from the pan by twisting gently and roll the top and sides in sugar. Cool on a wire rack and then promptly eat ten.

Makes 24 donut hole-esque mini muffins.

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