Donut Breakfast Muffins
May 29, 2012
Categories: Breakfast, Snacks, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Quick Meals, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, Labor Day, Mother's Day, New Years, Picnic, Summer, Valentine's Day, Winter, Oven Bake, Make it from scratch, Flour more
"These are soft on the inside and cinnamony sugary crunch on the outside, and guess what, they taste just like doughnuts. If you love doughnuts and muffins, this is the perfect combination. I have also made the following substitutions for a healthier donut muffin, for those watching your weight. 1 3/4 cup flour (substitute 3/4 cup whole wheat flour (sifted)and 1 cup white flour). 1/3 cups oil (substitute 1/3 cup unsweetened applesauce plus 1 tablespoon oil) 3/4 cup sugar (substitute 1/2 cup sugar and 1/4 cup of Stevia (Warning: DO NOT substitute with 100% Stevia, or the texture will be off) 3/4 cup milk (Substitute 3/4 cup skim milk) Don't make any replacements to the coating, since that's the most important part of the doughnuty taste. Nutritional information before: 270 calories (14.6g fat; 0.5g fiber; 18.7g sugar; 3.0g protein) Nutritional information after: 185.8 calories (9.3g fat; 1.3g fiber; 9.0g sugar; 3.2g protein) You may also add in your favorite jams by placing half the muffin mix into the muffin cup, then adding in 1 teaspoon of your favorite fruit flavored preserves, then covering with some more muffin mix. I have used blueberry, raspberry and strawberry and they are all super, but choose whatever you like. I would suggest you double this recipe as these are a real crowd-pleaser and they don't stick around for long. They also last for about 4 days in a sealed container."
- FOR MUFFINS
- FOR COATING
- Serving Size: 1 (68.6 g)
- Calories 242.4
- Total Fat - 11.1 g
- Saturated Fat - 3.9 g
- Cholesterol - 29.2 mg
- Sodium - 166.2 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 0.9 g
- Sugars - 18.8 g
- Protein - 3 g
- Calcium - 74.3 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees, and grease a muffin tin.
Combine flour, baking powder, salt, nutmeg and cinnamon in a medium size bowl.
Combine oil, sugar, egg and milk in a large bowl.
Add dry ingredients and stir only to combine.
Bake at 350 degrees for 15-20 minutes.
While muffins are baking, melt butter in a small bowl.
In another small bowl, combine the sugar and cinnamon.
Take muffins out of the muffin tin while the muffins are still hot.
Dip muffins in the melted butter, then into the sugar and cinnamon mixture.
Place on a wire rack and allow to cool.
Tips & Variations
No special items needed.