Sunday, April 17, 2011

Donut Muffins

Donuts are kind of perfect.  You can eat them all day and they usually fit the bill if you are looking for something crunchy, cakey, sweet, dunkable, and portable, and the best part is the variety of flavors.  Chocolate is always my go to choice, but I do love butter crunch or lemon filled.  Then again I'd never say no to a chocolate frosted with sprinkles, coconut or honey dipped donut.  As you can see I don't really discriminate when it comes to donuts.  The only reason I don't eat them everyday is because I guess they aren't the healthiest option around. 

This is the time when I would tell you that I found these awesome new muffins that taste just like donuts and because they are baked not fried and they are a healthy alternative to a scrumptious donut. knew there would be a but right?  I can't tell you these are healthy even if they are baked and not deep fried, you know why?  Because after you bake up these muffins you roll them in melted butter, cinnamon & sugar!!

The Pioneer Woman has a recipe for these on her website, they go by French Breakfast Puffs, and they are yummy.  The recipe I'm using can be found on Tasty Kitchen, it's very similar to the PW recipe except it doesn't use shortening which I didn't have one day when I wanted to make these babies. I would check out both recipes, both are really tasty!

I can tell you these are a hit.  I make them for the crew at work every once in a while and they always go. You can make regular sized muffins or mini muffins. I like the mini ones as they go a long way and they are two bites at best. Of course that does mean you probably won't eat just one....You've been warned!

Donut Muffins
Adapted Recipe from Lemanda/Tasty Kitchen
Makes 12 Large Muffins or 18 Mini Muffins

1 3/4 C Flour
1 1/2 Tsp. Baking Power
1/2 Tsp. Salt
1/2 Tsp. Nutmeg
1/2 Tsp. Cinnamon
1/3 C. Vegetable Oil
3/4 C. Sugar
1 Egg
3/4 C. Milk
Cooking spray (for prepping tins)

1 Sticks Butter
1 C. Sugar
1 Tbsp. Cinnamon

Combine flour, baking powder, salt, nutmeg & cinnamon set aside.

Mix oil, sugar, egg & milk.  Add dry ingredients and stir only to combine.

Spray muffin tins with cooking spray, fill and bake at 350 for 15-20 minutes.

Remove the muffins from the oven and let cool*.  While cooling, melt butter in a bowl.  In a separate bowl mix sugar and cinnamon.

*These can be dipped while warm. I don't like to dip the muffins when they are fresh out of the oven. I like to let them hang out a bit.

Dip one muffin at a time.  Start by completely coating the muffin with a thin layer of butter, then roll and cover in the sugar/cinnamon mix.

If you have any sugar/cinnamon mix left, go crazy and let the donuts take another roll around the bowl.  

Mix the oil, milk, egg & sugar.....
Add your try ingredients and mix to combine. (Don't over mix!)
Look at all that cinnamon & nutmeg.....
Ready to hit the oven......
All puffed up and just waiting to cool off a bit before they take a dip.....
Into the melted butter!
But wait! Don't forget the cinnamon and sugar!
Yes! This is where we kick it up a bit. Roll in the butter.....
 Coat in the cinnamon & sugar!
 Oh my!
Grab a cup of tea or a glass or cold milk and share with a few friends.  
They will love you!



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