|
Doughnut
Muffins: Preheat your oven to
350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter,
or spray 12 muffin cups with a non stick vegetable spray.
In a separate bowl,
whisk together the flour, nutmeg, baking powder, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the butter until
smooth. Add the sugar and vanilla extract and beat until light and fluffy (about
2-3 minutes).
Scrape down the sides and bottom of the bowl as needed. Add the eggs,
one at a time, beating well after each addition. Then, with the mixer on low
speed, add the flour mixture (in three additions) alternately with the milk
(in two additions), starting and ending with the flour. Mix
only until combined.
Evenly fill
the muffin cups with the batter, using two spoons or an ice cream scoop. Place
in the oven and bake for about 17
minutes or until a toothpick inserted into the center of a muffin just
comes out clean. Remove from the oven and place on a wire rack to cool for a few
minutes.
Cinnamon Sugar:
In a small bowl stir the ground cinnamon into the sugar. While the muffins are
still warm, with a pastry brush, brush the tops of the muffins with the melted
butter. Then sprinkle (or dip) the tops of the muffins with the cinnamon sugar.
Serve warm
or at room temperature. Can be covered and stored at room temperature for about
three days. The muffins can also be frozen.
Makes 12 Doughnut Muffins.
View comments on this recipe on YouTube
|
