Doughnut Muffins
Author: adapted from Hillbilly Housewife
Recipe type: breakfast, dessert, snack, easy, frugal
Prep time:
Cook time:
Total time:
Serves: 12 muffins
- ⅓ cup coconut oil, (original calls for shortening)
- ½ cup sugar, (I use organic cane sugar or honey granules)
- 1 medium egg
- 1½ cups flour, (I use freshly ground whole wheat)
- 1½ tsp baking powder, aluminum free
- ½ tsp sea salt
- ¼ tsp nutmeg
- ¾ cup milk
- Topping*
- ½ cup sugar mixed with 1 tsp cinammon (original called for powdered sugar)
- ¼ cup melted butter
- Preheat oven to 350.
- In mixing bowl whisk till smooth coconut oil, sugar, and egg.
- Add in the flour, baking powder, salt, nutmeg and milk. Combine until smooth.
- Fill muffin cups ⅔ full (butter muffin cups or use liners).
- Bake for 25 minutes or until done.
- Cool on cooling rack.
- When cooled enough to touch, dip each muffin into melted butter and then into cinammon/sugar mixture.
I double this recipe every time in order to have 24 muffins...otherwise, it's just a tease!
Recipe by Creative Kitchen at http://creativekitchenadventures.com/2011/07/19/doughnut-muffins-denial-letting-go/
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