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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 12 servings |
||
| Calories 301 | ||
| Calories from Fat 134 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 210mg | 8% | |
| Potassium 52mg | 1% | |
| Total Carbohydrate 40.0g | 13% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 25.1g | ||
| Protein 3.0g | 6% | |
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Ingredients
Muffins
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/3 cup oil
- 3/4 cup white sugar
- 1 egg
- 3/4 cup milk
Topping
Directions
1
Preheat the oven to 350°F.2
Mix together the flour, baking powder, salt, nutmeg and cinnamon.3
Mix together the oil, egg, sugar and milk.4
Add to the dry mixture stirring until just combined.5
Spoon mixture into greased muffin tins.6
Bake for 20-25 minutes.7
Meanwhile, mix the sugar and cinnamon for the topping.8
Once muffins have cooled a little, dip the tops of the muffins into the melted butter and then into the cinnamon sugar mixture.9
Set on a tray and allow to cool.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Brunch
Featured Reviews for This Recipe
From: Chef Farmer
On May 15, 2009
Really great! If made the day before the flavors have longer to mingle and this creates the cake doughnut taste. Fresh out of the oven they are also good. I added vanilla and a pinch of ginger. Its faster , easier and slightly healthier than real dougnuts. I frosted some in chocolate with chopped nut and white icing and sprinkles on others for a family event. They were a huge hit! Thank you for posting.
From: BevLR
On Feb 1, 2009
Yesterday, I was in the mood for homemade doughnuts and, after reading some of the reviews, I thought I'd give these a try. I followed the advice of several reviewers and made them in mini-muffin tins and added some vanilla. Like some others, I found 2 TBS melted butter was perfect when brushed on. For the topping, I didn't follow the recipe. Instead, I made a mixture of splenda and Penzey's baking spice and sprinkled it on top. What surprised me was how the taste actually improved the next day. Thanks Ladyshay, I'll be making these again.
From: MizEmerilLagasse
On Jun 14, 2004
Wow, these do taste like doughnuts. I love the topping too. I added alittle vanilla to this recipe for some extra flavor and really liked it. These are some really good muffins Hun! Keep up the good work!
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