Is it donuts or doughnuts? Who cares as long as there is one to be eaten, right? These muffins taste like a cake doughnut, but are much fresher and really don’t take that long to make. These are much cheaper than store bought and can be a quick clean up if you use paper baking cup liners.
Preheat your oven to 375 degrees.
Cream in a large bowl 2 cups of sugar, 2/3 cup of shortening, 2 eggs and 1 cup of milk.
Mix together in a separate bowl 3 cups of flour, 3 tsp baking powder, 1 tsp salt, and 1/2 tsp nutmeg.
Combine all ingredients and mix thoroughly. Fill muffin tins over half full. This is where I have a problem because I have a tendency to think more is best :). The recipe is supposed to make 3 dozen but I never get that because of my “more is best” mentality. Bake for 20 minutes or until tops are lightly browned.
If you didn’t know any better you would think that these were cookies on a cookie sheet. Nope these are the muffins that I over filled, again. The tops are heavier than the bottoms :).
While they are still warm, dip the tops in melted butter then in a mixture of 3/4 cup of sugar and 1 tsp of cinnamon. You could be a little creative here and maybe make a chocolate or vanilla glaze to put on top instead.
These could be made into a chocolate doughnut by putting some cocoa in the batter and omitting the nutmeg, then just dipping them into just sugar. The possibilities are endless.
I used to make these years ago and just recently I thought about dragging out this recipe again. Won’t everyone be surprised when they get home and find doughnuts or is it donuts sitting on the counter?