OK... these come with a warning! They smell like a doughnut, taste like a doughnut and are hard to stop eating! You might even have all of these ingredients already in your cupboard right now so you best get baking!
I do love a good doughnut but hardly ever eat them due to the fat content. I especially don't like the idea of deep frying them but I think these muffins are a great alternative especially with the cinnamon sugar topping.
I would love to hear what you think.
Cheers,
Amanda
Doughnut muffins
- 125g butter, softened
- ¾ cup caster sugar
- 1 egg
- 1 cup milk
- 2 ¼ cups plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- ½ tsp nutmeg
- 2 Tbspn butter, melted
- ¼ cup caster sugar
- ½ tsp cinnamon
Step 1 - Preheat oven to 180°C. Line a 12 muffin pan with cases.
Step 2 - With an electric mixer, beat butter & sugar until light & fluffy.
Step 3 - Beat in egg.
Step 4 - Add milk, flour, bicarb of soda, salt & nutmeg. Beat well.
Step 5 - Spoon batter evenly into muffin cases & bake in preheated oven for 20 mins or until cooked through. Cool on wire rack.
Topping
Step 6 - Combine sugar & cinnamon in a small bowl. Brush melted butter over muffin tops & dip into the cinnamon sugar to coat.
Store in airtight container for up to 3 days.
Freeze in airtight container for up to 2 months.
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