mini donut mmmmms

It gratifies me greatly when people consume my little projects; somehow they validate my efforts when they just cannot stop popping something baked into their mouth. These little puppies are one such project—I brought them to a small group class and genuinely felt my classmates’ appreciation through their yummms and mmmmss.

  

Mini Donut Muffins

1 cup white sugar, divided

½ cup butter or margarine, divided

½  teaspoon ground nutmeg

½ cup low-fat milk

1 teaspoon baking powder

1 cup all-purpose flour

1 teaspoon ground cinnamon

pinch of salt

Preheat oven to 375 degrees and prep a 24 mini muffin pan.

In a large mixing bowl, add in ½ cup white sugar, ¼ cup melted butter, and 1 teaspoon nutmeg and mix. Add in ½ cup milk and mix a few more times. Then slowly add in the dry ingredients (1 tsp. baking powder and 1 cup flour and dash of salt).

Pour batter until half full in muffin pan holes. Place in preheated oven and bake for about 15 minutes.

While the muffins are baking, get out 2 more bowls. In the first one, melt the remaining 1/4 cup of butter (I added about ½ teaspoon vanilla) and set aside. In the second bowl, mix together remaining sugar (1/2 cup) and ground cinnamon and set next to the melted butter to create an assembly line.

Remove muffins from oven when an inserted toothpick comes clean. Remove muffins from tin and start assembly line by dipping muffins into melted butter and then coating with the cinnamon/sugar mixture. Serve immediately or store in an air-tight container.