by We were out of milk this morning, so I had agreed to bake something different for breakfast. Then I got hooked on the idea of making these donut muffins and ended up sending Aaron and Averie to the store for milk anyway!
My two helpers were able to do all of the dipping/rolling.
They were delicious – I actually think the ones that were ‘overcooked’ were better in terms of flavor and consistency. I don’t think the whole ‘baked’ donuts worked out to be any healthier since they were doused in butter, but that wasn’t why I was baking them anyway – so that didn’t bother me!
We doubled the batch – and clearly shouldn’t have. We had so many leftovers that I ended up sending Aaron and Averie out the door with some for the neighbors. We haven’t even met them all yet, so I reckon they might have thought we were slightly crazy bringing over random donut holes, but I suppose that fits, so who am I to correct them!
- ½ cup white sugar
- ¼ cup margarine, melted
- ¾ teaspoon ground nutmeg
- ½ cup milk
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- ¼ cup margarine, melted
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
