donut muffins
Today I was posting in my food menu some new pages full of recipes that I have been making recently. I didn’t want to do a “post” on them because they were boring things like meatballs, sweet potato kale soup, shepherd pie, pumpkin ice cream, and pudding cupcakes. Then I needed to post these delicious tasting things but I wanted to do a post so that my readers could see them. Food choices will often get lost in my blog because I don’t always do a post on them, so unless you are specifically looking for something we make, you may miss them.
These are not to be missed. Growing up we had a bakery that made these sugar twist donuts. They were good. My girls recently decided to make these and I realized that when warm, these taste just like the donuts.
We make these in mini muffin pans and my family really enjoys them. They are usually part of normal baking week and we eat them that day.
Mix up a batch—worth the time to dip them individually….I promise–plus if your low on eggs, this recipes uses no eggs so its good to make!
In a small mixing bowl add:
- 1/2 cup sugar
- 1/4 cup butter melted
- 3/4 tsp nutmeg
- 1/2 cup milk
- 1 tsp baking powder
- 1 cup flour
Mix well and scoop into 24 mini sized greased muffin cups. Bake 375 for 20 minutes.
When finished, take out and dip the tops in 1/4 c melted butter and then in a mixture of 1/2 cup sugar plus 1 t cinnamon.
Very good, I promise:)
Be blessed today!
