Doughnut Muffins

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.

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Cream in a large bowl 2 cups of sugar, 2/3 cup of shortening, 2 eggs and 1 cup of milk.

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Mix together in a separate bowl 3 cups of flour, 3 tsp baking powder, 1 tsp salt, and 1/2 tsp nutmeg.

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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.

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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 :).

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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.

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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?

 

Beth

 

 

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4 thoughts on “Doughnut Muffins

    • Sorry :(. We don’t normally eat this kind of stuff, but once in awhile I have to make treats for everyone else. I have to keep the peace in the family somehow and through their stomachs works the best!

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