Friday, July 29, 2011
Cinnamon Doughnut Muffins
My 5 year old has named these for me. I adapted the recipe from here. She adapted it from Smitten Kitchen.
They sounded good. So good that I had to leap out of bed and try them. Ok, well I didn't leap. I have a slipped or bulging disc so I hobbled. But they were well worth it. I am sure they are disappearing as I type this.
Preheat the oven to 350
Makes 12 regular (not large) muffins
3/4 C sugar
1/3 C canola oil
3/4 C milk
1 1/2 tsp baking soda
1/2 tsp cinnamon
1 3/4 C flour
In a large mixing bowl toss in your egg and sugar and beat well. Add in oil, beat, then milk - streaming it in slowly and beat well. Add your baking soda, cinnamon and flour. When all is well blended scoop into a well greased muffin tin. (I use Pam for all my baking. Or generic)
Place the muffins in the middle of your 350 degree oven for about 20 minutes.
When the muffins come out, let cool.
Meanwhile melt about 1/4 C of butter. (You will most likely have extra)
Place about 1/4 cup (approx) *cinnamon sugar mixture in a flat bowl or plate.
When the muffins have cooled slightly roll the tops in the melted butter and then roll them again in the cinnamon sugar. (If you need more use more.) Set on a plate. Repeat until all the muffins have been dipped and resemble the tops of cinnamon donuts.
Serve while warm and enjoy!
*To make cinnamon sugar mixture use 1/8 cup of cinnamon to 1/2 cup of granulated sugar. You can add more or less cinnamon to the sugar depending on your taste. I tend to keep this on hand in a glass jar to use on toast or sprinkled over slices of Granny Smith apples.