Food recipes
Donut Muffins
Donut Muffins Ingredients: sugars, granulated butter, without salt spices, nutmeg, ground milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking powder, double-acting, sodium aluminum sulf...
Donut Muffins
Ingredients:
sugars, granulated
butter, without salt
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat your oven to 375 degrees F. Grease a muffin pan (I used a mini Bundt cake pan).
Mix 1 cup sugar, butter and nutmeg in a large bowl.
Add in the milk, baking powder and flour until just combined.
Fill muffin tins about 3/4 full.
Bake for 15-20 minutes.
Meanwhile, get your cinnamon-sugar topping mixed up.
Melt the butter in a small bowl and then in a separate bowl mix together the cinnamon and sugar.
When the muffins are done, remove them from the pan.
Dip the tops in the melter butter and then roll the entire muffin in the cinnamon-sugar mixture.
Let cool.
(I like to double the topping mixture to allow more room for dipping but its not really necessary.)
Ingredients:
sugars, granulated
butter, without salt
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat your oven to 375 degrees F. Grease a muffin pan (I used a mini Bundt cake pan).
Mix 1 cup sugar, butter and nutmeg in a large bowl.
Add in the milk, baking powder and flour until just combined.
Fill muffin tins about 3/4 full.
Bake for 15-20 minutes.
Meanwhile, get your cinnamon-sugar topping mixed up.
Melt the butter in a small bowl and then in a separate bowl mix together the cinnamon and sugar.
When the muffins are done, remove them from the pan.
Dip the tops in the melter butter and then roll the entire muffin in the cinnamon-sugar mixture.
Let cool.
(I like to double the topping mixture to allow more room for dipping but its not really necessary.)