Esther's Cinnamon Sugar Donut Muffins Recipe
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Ingredients: |
Ingredients: 3/4 cup sugar and 1 large egg (beat until fluffy in large bowl. 1/4 cup vegetable oil; 3/4 cup milk— add these to egg mix and whisk together 1 1/2 cups flour ; 2 tsp baking powder; 1/4 tsp salt; 1/4 tsp ground nutmeg— stir together well in cup. Gently mix into other ingredients
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Directions: |
Directions:Have preheated oven at 350 degrees. Lightly grease muffin cups, filling each about 3/4 full. It should make 10-12 large muffins or 20-22 small muffins ( which I liked best
Bake for 15-18 minutes for regular or 12-14 minutes for small muffine.until toothpick comes out clean-do not overcook by waiting for them to get toasty brown— they will be lighter in color.
After muffins are removed from oven, melt 4 Tablespoons of butter in bowl for dipping. In another bowl mix 1/2 cup sugar and 1Tablespoon cinnamon. Dip each slightly cooled muffin in butter. Gently roll entire muffin in sugar/cinnamon mix. (Hint— that is easier if you have the mix in a lidded bowl to shake the muffin.)
Cool on a wire rack.
Unlike other muffins these do not tend to dry out. They are wonderful lightly heated before eating. They also freeze well. |
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Personal
Notes: |
Personal
Notes: My sister Esther served these as tiny muffins at our sibling breakfast. They taste just like donut holes
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