Haven't had a doughnut in years... do enjoy a doughnut but would rather have a piece of cake or a muffin than a doughnut!! Had made a recipe of doughnut muffin a long time ago and decided to make it again and see if I would enjoy it as much!! Decided to use up some of my homemade microwave blueberry jam and make these cinnamon-doughnut-muffins again. Glad I did!! They are healthy doughnuts!!
The sweetness of the blueberry jam was wonderful in these!!
Cinnamon Doughnut Muffins (from Taste of Home)
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar (used a little less)
1/2 cup vegetable oil (used Canola oil)
1 egg, lightly beaten
3/4 cup low-fat milk
jam (used blueberry jam)
Toppping (used half of the recipe)
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full.
Bake at 350F for 20-25 minutes or until a toothpick comes out clean.
Place melted butter in a small bowl; combine sugar and cinnamon in another bowl.
Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar.
Makes 10 big muffins or 12 smaller ones!