Baked Donut Muffins

 

This is a wonderful recipe that’s a cross between a mini muffin and a donut hole! Plus, since they are baked and not fried we could say a bit healthier than your ordinary donut.  But I dare you to try and eat just one.  It’s impossible.  They are like Pringles, once you start, you can’t stop.

Yield: 20-24 mini-donuts

Ingredients:

For Donut:

  • 1/2 cup white sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1 cup flour


For Sugar Topping

  • 1/4 cup butter, melted
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon

Directions: 

  1. Preheat oven to 375 °.  Spray 2 mini-muffin pans with nonstick cooking spray.
  2. In medium sized bowl, mix 1/2 cup sugar, 1/4 cup melted butter and nutmeg.  Stir in milk and baking powder, mix well.
  3. Next add in flour, stir until just combined.
  4. Fill prepared mini muffin cups, each cup half full.
  5. Bake in preheated oven about 15-20 minutes, or until tops are lightly golden.
  6. While muffins are baking, place 1/2 cup butter in a microwave safe bowl and melt.  In a separate small bowl combine 1/2 cup sugar and cinnamon.
  7. Remove muffins from pan. Dip each muffin top, first in butter and then roll in cinnamon-sugar mixture.  Allow to cool and serve.   

Adapted from:  allrecipes

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