"Oh My" Donut Muffins

OK today I promised a sweet treat, so I definitely need to deliver on my promise. Plus it’s an excuse to bake something sweet today. I mean I really don’t need any excuses to bake but it sure helps to have one. I must be crazy cranking up the oven when it’s 100 degrees on a Hot Texas day, oh well I guess I am that determined. How does these two words sound together? “Donut Muffins” I don’t know about you but, just the sound of that makes the little wheels in my head just spin. I have seen this recipe pop up on a few blogs and on the Internet. My first thought when I saw this recipe was wow two of my favorite things (donuts & muffins) combined at that. What an interesting yummy sounding concept. I saw this recipe the first time on "The Pioneer Woman Cooks". Except she calls them French Breakfast Puffs. If you haven’t been over to her blog you really don’t know what you are missing. Ree is truly an amazing cook and mother I just love her website and all the food she makes. Go over and check it out, that is if you don’t already know about her site.

I baked my muffins in baking liners which I wont do the next time. I am going to take the advice of the Pioneer Woman and roll the entire muffin in cinnamon sugar. I mean if your going to do it all the way then you might as well do it right and go out with a bang!! This recipe was truly a cross between a donut and a muffin. They had the consistency of a cake donut in a muffin form it was a perfect combination. I really loved the flavor of the nutmeg. If you are not a big fan of the nutmeg spice I would scale down on the measurement and only add about ¼ tsp or a couple shakes. I love nutmeg so it was perfect for me. I really considered maybe in the fall adding some pumpkin & pumpkin pie spice to the batter and making pumpkin donut muffins. I love pumpkin so I think it would be a great combination.

These little guys are delicious right out of the oven. They seem like they could certainly get a bit dry after a night or so out on the counter, but they didn’t last that long in my house. Plus you don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator. Then you can just bake them fresh when you want them. The muffins also store very well in the freezer just place in a large Zip lock Freezer Bag. I hope you like them as much as we did.

My son Carson really loved them and as you can see in this picture he gave his seal of approval with that beautiful smile. Carson is already asking me to bake them again ugh!!! my poor thighs I am not sure how much more they can handle. I am sure i will be making them again really soon. Ü if he has anything to do with it.

Preheat oven to 350 degrees.


cream together 1 cup sugar and shortening.


then add eggs and mix.



I added a little vanilla extract to the mixture. The recipe doesn't call for it but I love the flavor of vanilla. I used about a 1/2 tsp.

Stir together flour, baking powder, salt, and nutmeg

Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

I used cupcake liners but like i said I will omit that step next time. If not using liners lightly grease 12 muffin cups.

Fill prepared muffin cups up to the rim of the liner or muffin pan. If you fill them up to the rim this will yield a higher rounder muffin.

Bake at 350 for 20-25 minutes or until golden

Topping

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

ENJOY!!!!!!!!!!!!

Donut Muffins

3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1/2 tsp vanilla extract
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.


* If using Self Rising Flour omit the following (baking powder and salt) *

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