May 29, 2012
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
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"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."
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.
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This receives 5 stars for several reasons. First it is quick and easy! Second and most important my son LOVES them!!! Lastly, all ingredients are things I always have, bonus! This is a much better breakfast alternative than our once a week trip to the donut shop. Thank you for sharing.
When I was a child back in the 1950s, my grandmother had a donut fryer and always made or own, cake and raised. Thses taste like the donut holes she would make for us kids, rolled in cinnamon sugar.
Thse are great and will be made again.
These aren't something I would have every day but they are so worth the calories when you do indulge! Old fashion donut flavor in a muffin. Nothing better than that!
Memories of long ago come to mind as I bit into my first muffin. They are delicious and we love them, maybe too much!
Meg, I finally got to make your muffins this morning and I am sitting here eating my first one. These are so much like old fashioned donuts that I always loved so much! These are a bite of heaven in your mouth and sitting here sipping my coffee and having one of these will be the highlight of my day!
My mother was talking this morning about when she was young and before she was married. She said that on her lunch hour she would walk to this little diner and have a salad and a muffin for lunch. She said that the muffin was one of the most delicious muffins she had ever had and described it. I remembered seeing this recipe by you yesterday. I made your recipe and then watched Mom as she tasted them. Her face lit up and she said "This is them!" Then she gobbled it down! Thank you for bringing back memories for my 91 year old mother and making new ones for me. Those are darn good muffins that I will be making often!