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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Esther's Cinnamon Sugar Donut Muffins Recipe

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This recipe for Esther's Cinnamon Sugar Donut Muffins is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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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

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.

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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